Zhang Hongxia, Birch John, Ma Zheng Feei, Xie Chaonan, Yang Haiyan, Bekhit Alaa El-Din, Dias George
1Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand.
2Department of Anatomy, University of Otago, PO Box 56, Dunedin, New Zealand.
J Food Sci Technol. 2019 Feb;56(2):799-810. doi: 10.1007/s13197-018-3540-0. Epub 2019 Jan 1.
The extraction of total phenolics (TPC), total flavonoids content (TFC), total saponins content (TSC), and caffeic acid (AC) contents of asparagus roots extract (ARE) from New Zealand and Chinese AR cultivars was optimized following a microwave-assisted extraction combined with central composite design. The determination of AC was conducted by HPLC in samples extracted under the optimum extraction conditions. The optimal variables for ethanol extraction generated a maximum TPC, TFC and TSC of optimal results for 68.6 mg GAE/g, 11.9 mg RE/g and 0.7 mg SE/g as well as antioxidant power towards β-carotene bleaching assay (%β) (57.2%), superoxide anion radical (%O ) scavenging capacity (20.1%) and ferric reducing antioxidant power assay (FRAP) (1.63 µmol/g). For methanol, optimum extraction conditions obtained maximum TPC (62.6 mg GAE/g) TFC (10.7 mg RE/g), TSC (0.68 mg SE/g) with %β (53.9%), %O (19.1%) and FRAP (0.63 µmol/g). The content of caffeic acid from ARE ranged from 0.46 to 2.89 mg/g with ethanol and from 0.41 to 2.64 mg/g with methanol.
采用微波辅助萃取结合中心复合设计，对来自新西兰和中国芦笋品种的芦笋根提取物（ARE）中的总酚含量（TPC）、总黄酮含量（TFC）、总皂苷含量（TSC）和咖啡酸（AC）含量进行了优化。在最佳萃取条件下萃取的样品中，采用高效液相色谱法测定AC。乙醇萃取的最佳变量产生的最佳结果为最大TPC、TFC和TSC，分别为68.6 mg GAE/g、11.9 mg RE/g和0.7 mg SE/g，以及对β-胡萝卜素漂白试验（%β）的抗氧化能力（57.2%）、超氧阴离子自由基（%O）清除能力（20.1%）和铁还原抗氧化能力试验（FRAP）（1.63 µmol/g）。对于甲醇，最佳萃取条件下获得的最大TPC为（62.6 mg GAE/g）、TFC为（1,0.7 mg RE/g）、TSC为（0.68 mg SE/g），%β为（53.9%）、%O为（19.1%）、FRAP为（0.63 µmol/g）。ARE中咖啡酸的含量，乙醇萃取时为0.46至2.89 mg/g，甲醇萃取时为0.41至2.64 mg/g。
