咖啡渣多酚提取及抗氧化性能研究

doi:10.3969/j.issn.2097-2806.2026.04.006

摘要/Abstract

摘要：

采用超声辅助提取结合响应面分析法对咖啡渣中多酚类物质的提取工艺进行优化研究，以提取温度、提取时间和液料比为主要变量，考察其对多酚得率的影响，获得该实验最佳工艺条件为：温度49 ℃，时间25 min，液料比29∶1 （mL/g），此条件下总多酚提取量为16.71 mg GAE/g DW。与模型预测值（16.75 mg GAE/g DW）高度吻合，验证了模型的准确性。通过DPPH和PTIO自由基清除实验比较超声提取液与水提液的抗氧化活性，结果表明，超声提取液在体积分数为4%下DPPH清除率为99.38%，高于水提液；在PTIO自由基清除实验中，超声提取液在体积分数为80%时清除率为27.86%，而水提液在体积分数为100%时清除率为36.19%，两者在不同自由基体系中表现存在差异。通过超高效液相色谱-质谱联用技术（UHPLC-MS）鉴定出绿原酸、鞣花酸和原儿茶酸等主要多酚类物质，阐明了其抗氧化活性的物质基础。研究结果表明，用超声辅助技术能够显著提高咖啡渣中多酚的提取效率，所得提取物具有良好的抗氧化能力，并显示出在护肤品中的潜在应用价值，为咖啡渣的高值化利用提供了技术参考和科学依据。

关键词: 咖啡渣, 超声辅助提取, 多酚, 响应面优化, 抗氧化活性

Abstract:

Ultrasound-assisted extraction （UAE） coupled with response surface methodology （RSM） was applied to optimize the recovery of polyphenols from spent coffee grounds （SCGs）, a typical by-product of the coffee industry. Extraction temperature, time, and liquid-to-solid ratio were investigated as major variables. The optimal conditions are determined to be 49 ℃, 25 min, and a liquid-to-solid ratio of 29∶1 （mL/g）. Under these conditions, the total polyphenol yield reaches 16.71 mg GAE/g DW, which closely matches the predicted value of 16.75 mg GAE/g DW, thereby verifying the accuracy of the model. Antioxidant activity was evaluated by DPPH and PTIO radical scavenging assays. At a volume fraction of 4%, the UAE extract shows a DPPH scavenging rate of 99.38%, which is higher than that of the water extract. In the PTIO assay, the UAE extract shows a scavenging rate of 27.86% at a volume fraction of 80%, whereas the water extract reaches 36.19% at 100%. Moreover, ultra-high-performance liquid chromatography-mass spectrometry （UHPLC-MS） identifies chlorogenic acid, ellagic acid, and protocatechuic acid as the major phenolic compounds, confirming the chemical basis of the antioxidant effect. These findings demonstrate that UAE not only enhances the extraction efficiency of polyphenols from SCGs but also yields extracts with strong antioxidant activity. The study provides technical support and scientific evidence for the valorization of coffee by-products as natural antioxidants, highlighting their potential application in skincare formulations and daily chemical products.

Key words: spent coffee grounds, ultrasound-assisted extraction, polyphenols, response surface optimization, antioxidant activity

中图分类号:

TQ658

刘佳琳, 李萌, 宁霄, 曹进. 咖啡渣多酚提取及抗氧化性能研究[J]. 日用化学工业（中英文）, 2026, 56(4): 463-470.

Jialin Liu, Meng Li, Xiao Ning, Jin Cao. Extraction of polyphenols from spent coffee grounds and their antioxidant activity[J]. China Surfactant Detergent & Cosmetics, 2026, 56(4): 463-470.

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	平方和	自由度	均方	F值	P值	备注
模型	78.75	9	8.75	440.72	<0.000 1	**
A	5.86	1	5.86	295.07	<0.000 1	显著
B	2.8	1	2.8	140.9	<0.000 1	显著
C	45.57	1	45.57	2 295.29	<0.000 1	**
AB	0.006 7	1	0.006 7	0.339 2	0.581 5	不显著
AC	0.012	1	0.012	0.602 9	0.467	不显著
BC	0.321 3	1	0.321 3	16.18	0.006 9	显著
A²	0.022 3	1	0.022 3	1.12	0.330 1	不显著
B²	0.397 6	1	0.397 6	20.03	0.004 2	显著
C²	2.66	1	2.66	134.1	<0.000 1	**
误差	0.119 1	6	0.019 9
失拟项	0.081 1	2	0.040 6	4.27	0.101 7	不显著
净误差	0.038	4	0.009 5
总和	78.86	15