Optimization of Microwave-assisted Extraction of Phenolic Compounds from “Anli” Pear (Pyrus ussuriensis Maxim)

• Peng Fei

  Analysis and Testing Center, Hebei Normal University of Science and Technology

• Cheng Caihong

  Analysis and Testing Center, Hebei Normal University of Science and Technology

• Xie Ying

  Analysis and Testing Center, Hebei Normal University of Science and Technology

• Yang Yuedong

  Analysis and Testing Center, Hebei Normal University of Science and Technology

抄録

Response surface methodology was used to optimize the microwave-assisted extraction process of phenolic compounds from Anli pear. Under the optimized conditions, antioxidant activities of phenolics from Anli pear were evaluated in vitro by scavenging capabilities of DPPH radical and the composition of phenolic compounds was performed by LC-MS. The optimal microwave-assisted extraction processing parameters were extraction time 124 s, microwave power 408 W, ethanol concentration 56% (v/v), and solvent/solid ratio 45:1, with an extraction yield of 9.801 mg_GAE/g_dm. The total phenolics have significant antioxidant activities, which can be used as a source of potential antioxidant. LC-MS analysis revealed that the phenolic compounds in the extract of Anli pear were mainly catechin, chlorogenic acid, quercetin glycosides, and isorhamnetin glycosides.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 21 (3), 463-471, 2015

  公益社団法人 日本食品科学工学会

キーワード

• anli pear
• phenolics
• optimization
• response surface methodology
• microwave-assisted extraction

詳細情報

• CRID: 1390001204459662336
• NII論文ID: 130005099323
• DOI: 10.3136/fstr.21.463
• ISSN: 18813984
• ISSN: 13446606
• Web Site: https://www.jstage.jst.go.jp/article/fstr/21/3/21_463/_pdf
• 本文言語コード: en
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