花椒总多酚的提取及DPPH自由基清除效果研究  

Study on Extraction of Total Polyphenols from Zanthoxylum Bungeanum and Effects of Scavenging DPPH Free Radical

作　　者：狄科[1,2] 石雪萍[1] 张卫明[1] 

机构地区：[1]南京野生植物综合利用研究院,江苏南京210042 [2]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品研究与开发》2012年第6期112-115,共4页Food Research and Development

基　　金：国家"十一五"科技支撑计划重点课题(2006BAD06B02)

摘　　要：以花椒为原料,研究不同浓度的甲醇、乙醇和丙酮3种溶剂对花椒多酚提取得率的影响,以及多酚粗提取物清除DPPH自由基能力。结果表明,不同浓度的溶剂对多酚得率影响差异较大,在同等浓度条件下,甲醇的得率最低,丙酮得率最高。又对超声辅助提取时间进行比较,结果显示,40%的丙酮溶液超声提取60 min花椒多酚得率最高,可达5.72%。蒸发溶剂后的粗提物中总酚含量可达30.93%。DPPH自由基清除试验表明,花椒总酚具有较强的抗氧化性,自由基清除率和2,6-二叔丁基-4-甲基苯酚(BHT)相当。Zanthoxylum bungeanum were used as raw material to extract polyphenols.Effects of different solvents on the polyphenols yield and antioxidant activity of Zanthoxylum bungeanum were studied.The results showed that the extracting solvent significantly influenced the polyphenol yield.40 % acetone was a selected solvent for extracting phenolic antioxidant from Zanthoxylum bungeanum.The extraction yield was up to 5.72 %.The extraction yield of crude extract was 30.93 %.DPPH radical scavenging experiment showed that the total polyphenol of Zanthoxylum bungeanum had significant effects,which was almost the same effect as the BHT.

关 键 词：花椒 酚 提取 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学] R285.5[轻工技术与工程—食品科学与工程]