To investigate the process condition of ultrasonic wave-assisted extraction of polyphenols from laver and antioxidant effects in vitro and in vivo. We investigated the volume fraction of ethanol , ultrasonic temperature, ultrasonic time, the ratio of solid to liquid seaweed polyphenol extraction rate influence, and the laver food polyphenols antioxidant capacity were determined in experiment. The results showed that the optimuml conditions of Ultrasonic wave-assisted extraction as following: 40 % ethanol as extract solvent, ultrasonic temperature was 35 ℃, ultrasonic time was 15 min, solid-liquid ratio was 1 : 125 (g/mL). The concentration of polyphenols ranges from 0.005 mg/mL to 0.5 mg/mL,the rate of removal was rising,and inhibited significantly the mouse liver homogenate MDA generating and inhibited significantly of the hemolysis of red blood cells inducing by H2O2;Intraperitoneal injection of seaweed polyphenol on mice liver tissue MDA formation inhibition was significantly higher than that of the blank group.%研究超声波辅助提取紫菜多酚的工艺条件及其抗氧化活性.考察乙醇浓度、提取温度、提取时间、料液比对紫菜多酚提取得率的影响,并对紫菜多酚的抗氧化能力进行了测定.结果表明,超声波辅助提取最佳条件为乙醇体积分数为40%,超声波温度为35℃,超声波时间15 min,料液比为1:125(g/mL).多酚在0.005 mg/mL~0.5 mg/mL范围内,对DPPH·的清除率不断升高,并且能够显著抑制小鼠肝肝组织匀浆MDA的生成和抑制H2O2诱导的小鼠红细胞溶血;腹腔注射紫菜多酚对小鼠体内肝组织MDA生成的抑制作用显著高于空白组.紫菜多酚有很好的抗氧化作用.
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