Ma Y-Q, Chen J-C, Liu D-H, Ye X-Q
Dept. of Food Science and Nutrition, Zhejiang Univ., Hangzhou 310029, P.R. China.
J Food Sci. 2008 Oct;73(8):T115-20. doi: 10.1111/j.1750-3841.2008.00908.x.
Application of ultrasound to extract a variety of biologically active compounds from plant materials has been widely investigated. However, there are few reports on the local effect of ultrasonic irradiation on the yields of these compounds. In the present article, the local effect of ultrasonic treatment on total phenolic content (TPC) and antioxidant activities (ATT) of extracts from citrus peels was investigated. To optimize the extraction process, a response surface methodology (RSM) was used to evaluate the effects of ultrasonic variables including ultrasonic power, ultrasonic time, and extraction temperature on extracts from penggan (Citrus reticulata) peel. The results showed that TPC and ATT increased on increasing ultrasonic time and temperature. The maximum of TPC and ATT by ultrasonic treatment was observed in near ultrasonic irradiation surface, in which ultrasonic power appeared to be positive effect. Furthermore, when the effect of the 3 independent variables was evaluated simultaneously using RSM, the optimal ultrasonic conditions for responses were determined as: 42 to 45 W, 23 to 25 min, 31 to 34 degrees C. The results presented here emphasized that application of ultrasound should be considered both the optimization of ultrasonic variables and available ultrasonic device.
利用超声波从植物材料中提取多种生物活性化合物的研究已广泛开展。然而，关于超声辐照对这些化合物产量的局部影响的报道却很少。在本文中，研究了超声处理对柑橘皮提取物中总酚含量（TPC）和抗氧化活性（ATT）的局部影响。为了优化提取工艺，采用响应面法（RSM）评估超声功率、超声时间和提取温度等超声变量对椪柑（Citrus reticulata）皮提取物的影响。结果表明，TPC和ATT随超声时间和温度的增加而增加。在靠近超声辐照表面观察到超声处理使TPC和ATT达到最大值，其中超声功率似乎具有积极影响。此外，当使用RSM同时评估这3个自变量的影响时，确定响应的最佳超声条件为：42至45 W、23至25分钟、31至34℃。此处给出的结果强调，应用超声时应同时考虑超声变量的优化和可用的超声设备。
