Abstract
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 mgGAE/gdm. 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.
