Key Laboratory of Tibetan Medicine Research, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China; State Key Laboratory of Plateau Ecology and Agriculture (Qinghai University), Xining 810016, China; University of Chinese Academy of Science, Beijing 100049, China.
Key Laboratory of Tibetan Medicine Research, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China; State Key Laboratory of Plateau Ecology and Agriculture (Qinghai University), Xining 810016, China.
Food Chem. 2018 Mar 1;242:1-8. doi: 10.1016/j.foodchem.2017.08.105. Epub 2017 Sep 6.
Lycium ruthenicum Murr. (LR) is a functional food that plays an important role in anti-oxidation due to its high level of phenolic compounds. This study aims to optimize ultrasound-assisted extraction (UAE) of phenolic compounds and antioxidant activities of obtained extracts from LR using response surface methodology (RSM). A four-factor-three-level Box-Behnken design (BBD) was employed to discuss the following extracting parameters: extraction time (X), ultrasonic power (X), solvent to sample ratio (X) and solvent concentration (X). The analysis of variance (ANOVA) results revealed that the solvent to sample ratio had a significant influence on all responses, while the extraction time had no statistically significant effect on phenolic compounds. The optimum values of the combination of phenolic compounds and antioxidant activities were obtained for X=30min, X=100W, X=40mL/g, and X=33% (v/v). Five phenolic acids, including chlorogenic acid, caffeic acid, syringic acid, p-coumaric acid and ferulic acid, were analyzed by HPLC. Our results indicated that optimization extraction is vital for the quantification of phenolic compounds and antioxidant activity in LR, which may be contributed to large-scale industrial applications and future pharmacological activities research.
黑果枸杞（LR）是一种功能性食品，由于其酚类化合物含量高，在抗氧化方面发挥着重要作用。本研究旨在采用响应面法（RSM）优化超声辅助提取（UAE）黑果枸杞中酚类化合物的提取工艺及其抗氧化活性。采用四因素三水平 Box-Behnken 设计（BBD）讨论了以下提取参数：提取时间（X）、超声功率（X）、溶剂与样品比（X）和溶剂浓度（X）。方差分析（ANOVA）结果表明，溶剂与样品比对所有响应均有显著影响，而提取时间对酚类化合物没有统计学意义。酚类化合物和抗氧化活性的最佳组合值为 X=30min、X=100W、X=40mL/g 和 X=33%（v/v）。采用 HPLC 分析了 5 种酚酸，包括绿原酸、咖啡酸、丁香酸、对香豆酸和阿魏酸。研究结果表明，优化提取对黑果枸杞中酚类化合物和抗氧化活性的定量分析至关重要，这可能有助于大规模的工业应用和未来的药理学活性研究。
