文献类型：期刊文献

中文题名：微波辅助提取橄榄苦苷及其抗氧化性能研究

英文题名：Microwave-assisted extraction of oleuropein from olive leaves and its antioxidant properties

作者：王晓杰[1,2,3,4] 黄立新[1,2,3,4] 张彩虹[1,2,3,4,5] 谢普军[1,2,3,4,5] 邓叶俊[1,2,3,4]

第一作者：王晓杰

机构：[1]中国林业科学研究院林产化学工业研究所;[2]生物质化学利用国家工程实验室;[3]国家林业局林产化学工程重点开放性实验室;[4]江苏省生物质能源与材料重点实验室;[5]中国林业科学研究院林业新技术研究所

年份：2018

卷号：39

期号：7

起止页码：140-145

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD;;北大核心:【北大核心2017】；CSCD:【CSCD_E2017_2018】；

基金：国家重点研发计划(2016YFD0600800);中国林业科学研究院重点项目(CAFYBB2017ZD004).

语种：中文

中文关键词：油橄榄叶;微波辅助提取;橄榄苦苷;抗氧化性;总黄酮;总多酚

外文关键词：olive leaves ; microwave-assisted extraction ; oleuropein ; antioxidant activity ; polyphenols ; flavonoids

分类号：TS201.1

摘要：以油橄榄叶为原料,研究微波辅助提取橄榄苦苷的最佳工艺。通过单因素实验考察了溶剂种类,提取时间、提取温度、提取功率、乙醇浓度和料液比对橄榄苦苷得率的影响。在单因素实验的基础上,选取提取时间、提取温度和料液比进行L9(33)正交实验,结果表明,最优提取条件为:乙醇浓度75%,料液比1∶50 g/m L,提取温度40℃,提取时间3 min,提取功率600 W。在该条件下橄榄苦苷得率为(8.06%±0.06%),总多酚、总黄酮含量为(7.85%±0.01%)和(2.20%±0.11%),而热浸提橄榄苦苷的得率为(6.61%±0.16%),总多酚、总黄酮含量为(6.99%±0.13%)和(1.25%±0.11%)。同时探讨了不同干燥方式对DPPH自由基清除能力的影响,发现鼓风干燥(30℃)的效果高于真空干燥和真空冷冻干燥,其IC50值分别为0.65、0.71和0.69 mg/m L。微波辅助提取橄榄苦苷等活性物质的含量高于热浸提,鼓风干燥(30℃)优于其他干燥方式,本文为油橄榄叶活性物质的提取和保存提供借鉴。
Tbe operation conditions of microwave-assisted extraction of oleuropein from olive leaves were studied.According to single factor experiment design, the effects of solvent, extraction time, temperature, solid-liquid ratio, ethanol concentration and extraction times on extraction yield of oleuropein were investigated.Based on the results of single factor experiment,three more significant factors, extraction temperature, extraction time and solid-liquid ratio, were selected in L9 （33） orthogonal experiment.The optimal extraction parameters were determined as follows： ethanol concentration 75%, solid-liquid ratio 1：50 g/mL,extraction temperature 40℃ ,extraction time 3 min, microwave power 600 W.Under this operational condition, the oleuropein yield was（8.06% ±0.06% ）, the total polyphenols content was （7.85% ± 0.01% ） and the total flavonoids content was（2.20% ±0.11% ）, however, the oleuropein yield was （6.61% ± 0.16% ）, the total polyphenols content was （6.99% ±0.13 % ） and the total flavonoids content was （ 1.25 % ± 0.11% ） by thermal circumfluence extraction. The effects of the drying methods on DPPH free radical scavenging ability were discussed. It was observed that the olive leaf extract obtained by oven drying（30℃, IC50 = 0.65 mg/mL）was found to have more scavenge DPPH capacity than that obtained by freeze vacuum drying （IC50 = 0.69 mg/mL）and vacuum drying（ IC50 = 0.71 mg/mL）.Microwave-assisted extraction of oleuropein and other active components is better than thermal circumfluence extraction.In three drying methods, oven drying （30℃） is better than other drying methods.A method is provided for extraction and preservation of olearopein in this article.