Abstract
The fresh Gastrodia elata was used to extract total phenolic content which help to explore an ultrasonic assisted extraction technology.. The total phenol from the G. elata under different drying conditions was extracted by the optimized technology. The total phenolic content and antioxidant capacity were detected, and then the correlation between them was analyzed. The results showed that extraction temperature was the main factor that influenced the extraction efficiency of total phenol. The optimal process condition was.extracting the total phenol for 35 min at 50℃, using a solid-liquid ratio is 1∶10（g/mL）with extraction power 80 W, and consenquently 5.62 mg/g of total phenole was obtained from G. Elata. Furthemor, it was found that the highest content of total phenolic content is 5.754 mg/g in hot air drying among all the different drying conditions, and total antioxidant capacity, anti superoxide anion free radical, hydroxyl radical scavenging activity and DPPH radical scavenging ability of it were also the highest. In addition, the total phenolic content and antioxidant capacity were found significantly correlated with each other, and this indicated that the total phenolic compounds might poccess certain antioxidant capacity.
Publication Date
10-28-2016
First Page
158
Last Page
163
DOI
10.13652/j.issn.1003-5788.2016.10.037
Recommended Citation
Haiyan, SUN
(2016)
"Optimization of process extraction of polyphenols from Gastrodia elata BI and its antioxidant activity,"
Food and Machinery: Vol. 32:
Iss.
10, Article 36.
DOI: 10.13652/j.issn.1003-5788.2016.10.037
Available at:
https://www.ifoodmm.cn/journal/vol32/iss10/36
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