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SUN Zhi- wu, LI Ning, LI Hao, LI Hong-ping. Study on the ultrasound- assisted extraction and antioxidant capacity of Polyphenols from Helwingia Japonica[J]. Science and Technology of Food Industry, 2016, (03): 261-265. doi: 10.13386/j.issn1002-0306.2016.03.046
Citation: SUN Zhi- wu, LI Ning, LI Hao, LI Hong-ping. Study on the ultrasound- assisted extraction and antioxidant capacity of Polyphenols from Helwingia Japonica[J]. Science and Technology of Food Industry, 2016, (03): 261-265. doi: 10.13386/j.issn1002-0306.2016.03.046

Study on the ultrasound- assisted extraction and antioxidant capacity of Polyphenols from Helwingia Japonica

doi: 10.13386/j.issn1002-0306.2016.03.046
  • Received Date: 2015-05-15
  • The research aimed to determine the optimal ultrasonic- assisted extraction process of Helwingia japonica helwpolyphenols and its antioxidant activity in vitro. On the basis of design and analysis of single- factor experiments,through which the optimal ultrasonic power and the frequency of extraction were found to be 65 W and two times,the technological conditions of ultrasonic- assisted for the Helwingia japonica polyphenols were optimized by response surface methodology and the antioxidant activity of Helwingia japonica polyphenols was also studied by DPPH· and ABTS+·.The result showed that the optimum extraction conditions of Helwingia japonica polyphenols were the volume fraction of 40.8% ethanol,ultrasonic time 4.8 min,solid- liquid ratio 1 ∶ 60( g∶ m L),extraction temperature 67.5 ℃.Under this condition,the yield of polyphenols obtained was 29.43 mg /g.The tests of antioxidant capacity showed that Helwingia japonica polyphenols had strong deoxidizing ability,and the IC50 of DPPH· and ABTS+·were 44.28 mg /L and 35.07 mg /L respectively.Therefore,Helwingia japonica has a good potential as a natural antioxidant used in food or medicine industries.
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