| 张之烁, 魏然, 韩英, 郭黎媛, 李相阳, 马挺军.苦荞的多糖与黄酮回流提取工艺优化及其配制酒的体外抗氧化性[J].海南师范大学学报自科版,2024,37(2):195-202 |
| 苦荞的多糖与黄酮回流提取工艺优化及其配制酒的体外抗氧化性 |
| Optimization of Polysaccharide and Flavonoid by Reflux Extraction Process and in vitro Antioxidant Activity of Buckwheat Prepared Wine |
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| DOI：10.12051/j.issn.1674-4942.2024.02.009 |
| 中文关键词: 苦荞配制酒 回流提取 多糖 黄酮 抗氧化能力 |
| 英文关键词: buckwheat wine reflux extraction polysaccharide flavonoid antioxidant capacity |
| 基金项目:北京市景观休闲农业创新团队（BAIC09-2023） |
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| 中文摘要: |
| 为配合苦荞配制酒产品开发，以多糖、黄酮提取率为考察指标，在单因素实验基础上，利用响应面法优化回流提取苦荞多糖、黄酮的工艺条件，并对苦荞配制酒与回流提取物的抗氧化活性进行研究。结果表明：苦荞粗多糖和总黄酮最佳提取条件为提取温度82 ℃、提取时间123 min、液料比12∶1（mL∶g），苦荞多糖、黄酮提取率分别为0.184 0%、6.691 1%，与模型预测值基本相符。将回流提取物与基酒进行勾调、过滤、分装，得到苦荞配制酒。体外抗氧化实验表明：苦荞配制酒的DPPH自由基清除能力、ABTS自由基清除能力和总抗氧化能力分别为36.53%、32.71%、1.46 U·mL-1；苦荞回流提取物对DPPH和ABTS自由基的清除作用显著，清除率分别为90.01%、35.65%，总抗氧化活力为3.61 U·mL-1，表明苦荞配制酒和回流提取物均具有一定的抗氧化活性。 |
| 英文摘要: |
| For the development of buckwheat wine, the extraction rate of polysaccharides and flavonoids was investigated as an index, and the process conditions for the extraction of buckwheat polysaccharides and flavonoids were optimized using the response surface methodology single-factor experiments, and the antioxidant activity of buckwheat wine and the refluxed extract was studied. The results showed that the optimal extraction conditions of buckwheat crude polysaccharides and total flavonoids were extraction temperature of 82 ℃, extraction time of 123 min, liquid-to-material ratio of 12∶1 (mL∶g), and the extraction rates of buckwheat polysaccharides and flavonoids were 0.184 0% and 6.691 1%, respectively, which were basically consistent with the predicted values of the model. Tartary buckwheat wine was prepared by blending, filtering and sorting the reflow extract with the base wine. In vitro antioxidant experiments showed that the DPPH radical scavenging capacity, ABTS radical scavenging capacity and total antioxidant capacity of buckwheat prepared wine were 36.53%, 32.71% and 1.46 U·mL-1, respectively. Tartary buckwheat reflux extract had significant scavenging effects on DPPH and ABTS free radicals, with scavenging rates of 90.01% and 35.65%, respectively, and total antioxidant activity of 3.61 U·mL-1, indicating that buckwheat prepared wine and reflux extract had certain antioxidant activity. |
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