Wu Xia, Yu Xiong, Jing Hao
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; E-Mail:
Int J Mol Sci. 2011;12(9):6255-66. doi: 10.3390/ijms12096255. Epub 2011 Sep 23.
The extraction optimization and composition analysis of polyphenols in the fresh pulp of Wuweizi (Schisandra chinensis) have been investigated in this study. The extraction process of polyphenols from Wuweizi pulp was optimized using Random-Centroid Optimization (RCO) methodology. Six factors including liquid and solid ratio, ethanol concentration, pH, temperature, heating time and extraction times, and three extraction targets of polyphenol content, antioxidant activity and extract yield were considered in the RCO program. Three sets of optimum proposed factor values were obtained corresponding to three extraction targets respectively. The set of optimum proposed factor values for polyphenol extraction given was chosen in further experiments as following: liquid and solid ratio (v/w) 8, ethanol 67.3% (v/v), initial pH 1.75, temperature 55 °C for 4 h and extraction repeated for 4 times. The Wuweizi polyphenol extract (WPE) was obtained with a yield of 16.37 mg/g and composition of polyphenols 1.847 mg/g, anthocyanins 0.179 mg/g, sugar 9.573 mg/g and protein 0.327 mg/g. The WPE demonstrated high scavenging activities against DPPH radicals.
本研究对五味子（Schisandra chinensis）鲜果浆中多酚的提取优化及成分分析进行了研究。采用随机质心优化（RCO）方法对五味子浆中多酚的提取工艺进行了优化。RCO程序考虑了液固比、乙醇浓度、pH值、温度、加热时间和提取次数6个因素，以及多酚含量、抗氧化活性和提取物得率3个提取指标。分别获得了对应3个提取指标的3组最佳建议因子值。在进一步实验中，选择给出的多酚提取最佳建议因子值如下：液固比（v/w）8、乙醇67.3%（v/v）、初始pH值1.75、温度55℃提取4 h，重复提取4次。得到五味子多酚提取物（WPE），得率为16.37 mg/g，多酚含量为1.847 mg/g，花青素含量为0.179 mg/g，糖含量为9.573 mg/g，蛋白质含量为0.327 mg/g。WPE对DPPH自由基表现出较高的清除活性。
