苹果皮渣中酚类提取及其抗氧化活性  

On Extracting Condition and Antioxidant Activity of Phenolics from Apple Pomace

作　　者：綦菁华[1] 黄漫青[1] 王芳[1] 于同泉[1] 门宝玲[1] 

机构地区：[1]北京农学院食品科学系,北京102206

出　　处：《北京农学院学报》2006年第2期36-38,共3页Journal of Beijing University of Agriculture

基　　金：农业应用新技术北京市重点实验室开发课题

摘　　要：采用漂烫和干燥的预处理方法处理新鲜苹果渣;并且选择不同的提取溶剂提取干燥果渣中的酚类。分别以酚酶活力为测定指标,确定了最佳的灭酶漂烫时间;以总酚含量和抗氧化活性为测定指标,确定了相应的干燥温度、提取剂种类和浓度。结果表明:苹果皮渣漂烫处理10 s,采用80℃(0.8 MPa)干燥、用80%的冷丙酮提取,每克干重提取的总酚为13.07 mg,类黄酮3.59 mg,黄烷醇1.37 mg,抗氧化活性抑制率达66.80%。Apple pomaces were pretreated by blanching and drying extracting solvents were chosen for phenolics from apple pomace. Blanching time was determined by units of PPO. Drying tempareture and extracting solvents（kind and concentration） were confirmed through the contents of phenolics and antioxidant activity. The conclusion were as followed. Apple pomaces were blanched for 10 s and dried on the condition of 80℃ （0. 8 MPa）. The highest contents and phenolics were 13.07 mg/g dry weight（flavonoid 3.59 and 66.80%. the highest antioxidant activity suppressing rate of mg/g dry weight ,flavanol 1.37 mg/g dry weight ）

关 键 词：苹果皮渣 酚类 抗氧化活性 

分 类 号：S663.1[农业科学—果树学]