苹果渣多酚超声波提取工艺及其抗氧化性研究  

Study on ultrasonic extraction of polyphenols in apple pomace and its antioxidational effects

作　　者：李志西[1] 李元瑞[1] 葛蕾[1] 司翔宇[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《西北农林科技大学学报（自然科学版）》2005年第8期131-134,共4页Journal of Northwest A&F University(Natural Science Edition)

基　　金：陕西省"十五"攻关项目(2001K04-G10-02);陕西省农业重点技术推广项目(2001-1-3-16)

摘　　要：通过正交试验确定了苹果渣多酚化合物提取的优化工艺条件,并对提取物的抗氧化性进行了研究。结果表明:乙醇浓度、超声功率和提取时间对提取效果影响显著,其优化工艺条件为乙醇浓度70%,超声功率225W,提取时间20min。苹果渣多酚提取物对羟自由基(·OH)的清除能力与脂质过氧化的抑制作用测定结果表明,苹果渣多酚提取物对清除羟自由基和抑制脂质过氧化均有较强的作用,清除率和抑制率分别达到91.1%和93.4%。The optimal conditions of polyphenol extraction from apple pomace were identified by using orthogonal test. The results showed that the alcohol concentration,ultrasonic power,and ultrasonic treatment time had significant effects on polyphenol extraction,and the optimizing conditions were 70% alcohol concentration,225 W ultrasonic power,and 20 minutes of ultrasonic treatment time. Both the clearing capacity of polyphenol extract from apple pomace for hydroxyl radical and its inhibitory effect on lipid oxidation were very significant ,and the clearing capacity and inhibitory rate were 91.1% and 93.4% respectively.

关 键 词：苹果渣 超声提取 多酚 抗氧化性 

分 类 号：S661.109.9[农业科学—果树学]