笋头总黄酮抗氧化活性及提取动力学研究OA

To investigate the antioxidant activity in vitro and extraction kinetics of total flavonoids from bamboo shoot tips,the extraction process was optimized using single-factor design and response surface analysis,with the yield of total flavonoids as the index.The antioxidant activity of the shoot tip extract was evaluated by DPPH·,·OH scavenging capacity and Fe3+reducing ability(FRAP),and an extraction kinetics model was established.The results showed that the optimal extraction process conditions were as follows:ethanol volume fraction of 60%,extraction temperature of 50℃,extraction time of 73 min,and liquid-to-solid ratio of 30∶1(mL·g-1).Under these conditions,the total flavonoid yield was 0.443 mg·g-1.In vitro antioxidant experiments indicated that the extract from bamboo shoot head had a certain scavenging ability against DPPH·and·OH free radicals,as well as a reducing ability towards Fe3+.The extraction kinetics analysis indicated that the process followed a first-order kinetic model,primarily controlled by diffusion,with an apparent activation energy(Ea)of 12 010 J·mol-1.In summary,bamboo shoot tip extracts exhibit potential antioxidant activity,providing a theoretical basis for the sustainable development of the bamboo shoot industry and the high-value comprehensive utilization of bamboo shoot tips.