沙枣果肉原花青素的提取、纯化及抗氧化性能的研究  

Extraction, purification and antioxidation of proanthocyanidins of Elaeagnus angustifolia L. Jujubes

作　　者：石翠芳[1] 孙智达[1] 谢笔钧[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070

出　　处：《农业工程学报》2006年第3期158-161,共4页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家自然科学基金资助项目(30270938)

摘　　要：该文对沙枣果肉中原花青素的提取工艺进行了研究,通过单因素试验,在中心组合试验基础上得出了提取沙枣果肉原花青素的最佳工艺条件:提取温度76℃、提取时间86min、乙醇浓度72%、提取液pH值5.0、料液比1∶9、提取3次。在此条件下提取率达95.9%。采用固相萃取法对沙枣果肉提取物中原花青素进行纯化,产物纯度为89.91%,原花青素的得率为4.23%;同时对纯化后沙枣果肉原花青素的抗氧化性能进行了测定,结果显示沙枣果肉原花青素有较好的抗脂氧化能力。The extraction of proanthocyandins from Elaeagnus angustifolia L. jujubes was studied. The optimum conditions of extraction are as follows： the rate of solvent to material is 9 = 1, the extraction temperature is 76℃, extraction time is 86 min for three times, the concentration of ethanol is 72%, pH value is 5.0. And the extraction yield is 95. 9%. The proanthocyandins was purified by solid-phase extraction. The results show that the purity of proanthocyandins of Elaeagnus angustifolia L. jujubes is 89. 91%; the yield of proanthocyandins is 4. 23%. The antioxidant ability of proanthocyandins was studied too. And the results show that proanthocyandins has better antioxidant ability comparing with some other antioxidants.

关 键 词：沙枣果内 原花青素 提取 纯化 抗氧化性能 

分 类 号：TS201.1[轻工技术与工程—食品科学]