甘薯皮中多酚提取工艺的优化:单因素与化学计量法对比

Oseni Kadiri, Charles Akan, S. Gbadamosi
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引用次数: 0

摘要

采用单因素化学计量法对红薯橙皮中酚类化合物的提取工艺进行了优化。用水介质(水)和有机溶剂提取抗氧化剂化合物的效果进行了比较。结果表明,提取温度、浸提时间和浸提时间对总抗氧化活性和清除活性有显著影响。最佳提取条件为60℃,提取时间20分钟,溶剂与果皮粉比为100:7.5 mL/g。使用一种简单但可扩展的方法,从一公斤干马铃薯皮中获得约157.0克果皮粉。该多酚分离物的多酚含量为31.39%,其抗氧化活性与维生素C和丁基羟基甲苯(BHT)相当。综上所述,本研究采用水介质作为提取溶剂,在植物材料中生物活性化合物的提取和纯化方面具有广阔的应用前景。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Optimization of polyphenols extraction from sweet potato peel: single factor versus chemometrics approach
The study was aimed at optimizing the extraction conditions of phenolic compounds from an orange-fleshed cultivar of sweet potato peel using a single factor vis-a-vis chemometric experimental approach. The effectiveness of extracting antioxidants compounds using an aqueous medium (water) was compared to organic solvents. Water-to-peel, time of extraction and extraction temperature was established to have significant effects on the total antioxidant and scavenging activities. Optimal extraction variables of 60 ºC for 20 minutes, at a solvent-to-peel powder ratio of 100:7.5 mL/g was derived for the process. Approximately 157.0 g of peel powder was obtained from a kilogram of the dried potato peel using a simple but scalable method. The polyphenol isolate contained 31.39 % polyphenols and compared significant well with vitamin C and butylated hydroxytoluene (BHT) in terms of its antioxidant activities. In summary, this study used an aqueous medium as its extracting solvent, which offers a great prospect for future use in the extraction and purification of bioactive compounds from plant materials.
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