期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 47, 期 8, 页码 1676-1687出版社
WILEY
DOI: 10.1111/j.1365-2621.2012.03020.x
关键词
Antioxidant activity; Camellia oleifera cake; environmental factors; extraction; response surface methodology; saponin
资金
- Training Project of Young Scientists (Stars of Jinggang)
- Program for technology and agriculture Jiangxi province [2010BNA08200]
Response surface methodology was employed to optimise extraction conditions of saponins from Camellia oleifera cake. Optimal conditions were extraction at 82.2 degrees degrees C for 3.3 h with an 8.6:1 ratio (mL g-1) of solvent to solid. The saponin extract was further extracted with n-butanol, and nine saponins were found as the main components. The identification of these saponins was carried out by HPLCESIMS, and their possible structures were given. Antioxidant activities of the saponins were evaluated in vitro by 1,1-diphenyl-2-picryl-hydrazyl (DPPH), 1, 2, 3-phentriol self-oxidation and metal chelating activity assays. IC50 value of each assay was 3866 +/- 3, 4744 +/- 2 and 2389 +/- 2 mu g mL-1, respectively. The effects of environmental factors on antioxidant activity of saponins from C.similar to oleifera cake were studied for the first time. The antioxidant activity is pH dependent with 9.0 as the optimal pH and is also temperature independent.
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