响应面优化白花酸藤果浸泡酒抗氧化活性及成分分析-《中国调味品》

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Title:: Response Surface Optimization: Antioxidant Activity and Component Analysis of Wine Soak with Embeliaribes Burm

摘要:: 本研究在单因素分析的基础上利用响应面优化法对云南的特色植物白花酸藤果进行了DPPH自由基清除的分析。单因素实验显示50%的酒精分数和10：1的液固比对白花酸藤果的浸泡提取最有效。响应面优化后的最优提取条件是超声功率617W，超声时间38min，提取温度50℃，预测最优清除率为92.86%。通过实验得到的清除率与预测值比较接近，仅低了1.96%。说明白花酸藤果浸泡酒有助于抗氧化作用的发挥，响应面优化法有助于白花酸藤果中抗氧化物质的释放。

Abstract:: In the study on the basis of single factor analysis, the antioxidant activity of DPPH free radical scavenging in Embeliaribes Burm, a special plant from Yunnan province , was analyzed by response surface optimization method. The results showed that 50% alcohol content and 10:1 liquid-solid ratio were the most effective. Optimized by response surface the optimal extraction condition are 617 W ultrasonic power, 38 min ultrasonic time and 50 ℃ extraction temperature, the predict scavenging rate was 92.86%. The scavenging rate from real experiment was close to the predicted value, only 1.96% lower. These indicated that the wine soaked with Embeliaribes Burm contributed to the antioxidant effect, and the response surface optimization method improved to the release of antioxidant substances in Embeliaribes Burm