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研究了静态亚临界水不同提取温度(110、130、150、170、190℃)、时间(15、30、45、60、75min)、料液比(1:10、1:20、1:30、1:40、1:50、1:60、1:70)对脱脂咖啡渣中多酚类物质提取效果的影响,并对不同提取液的抗氧化活性进行研究。结果表明,提取液中总酚、总黄酮含量及其清除自由基(ABTS·+、DPPH·)能力均随着提取温度、时间、液料比升高先增加后减少,当提取温度达到170℃、时间达到45min、料液比达到1:50时,提取液中总酚和总黄酮含量均达到最高,其抗氧化活性也达到最高值。170℃、45min、1:50是亚临界水提取脱脂咖啡渣中的多酚类物质的最佳提取条件,脱脂咖啡渣提取液可以作为一种天然的抗氧化剂来源。
The effects of extraction temperature (110,130,150,170,190 ℃), time (15,30,45,60,75min), ratio of solid to liquid (1: 10,1: 20,1: 30 , 1:40, 1:50, 1:60, 1:70) on the extraction of polyphenolic compounds in skimmed coffee grounds, and the antioxidant activities of different extracts were studied. The results showed that the content of total phenols, total flavonoids and their abilities of scavenging free radicals (ABTS · +, DPPH ·) increased firstly and then decreased with the increase of extraction temperature, time and liquid material ratio. When the extraction temperature reached 170 ℃ , The time reached 45min, when the ratio of material to liquid reached 1:50, the content of total phenols and total flavonoids reached the maximum, and the antioxidant activity reached the highest value. 170 ℃, 45min, 1:50 is the best extraction condition of polyphenols extracted by subcritical water, and skim coffee extract can be used as a natural source of antioxidants.