沙枣果肉原花青素的提取、纯化及清除·OH能力初探  

作　　者：孙智达[1] 石翠芳[1] 杨尔宁[1] 谢笔钧[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品工业科技》2006年第9期88-90,93,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(30270938)

摘　　要：对沙枣果肉中原花青素的提取工艺进行了探讨,运用响应面分析法得出了提取沙枣果肉原花青素的最佳工艺条件:提取温度76.30℃、提取时间85.93min、乙醇浓度72.18%、提取液pH5、料液比1∶9、提取3次。在此条件下提取率达90%以上。在此最佳提取工艺条件下,采用固相萃取的方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清除·OH的能力进行了测定,结果表明,沙枣原花青素对·OH具有很强的清除和抑制作用,并且清除作用与浓度呈剂量关系。In this paper, the extraction of proanthocyandins from Elaeagnus angustifolia L. jujubes was studied. The dried Elaeagnus angustifolia L. jujubes was used as the material. The optimum conditions of extraction was as follows： the rate of solution to material is 9：1,the temperature 76.30℃ , extraction time 85.93minx3, the concentration of ethanol 72.18%, pH5. Under this condition the extraction yield was more than 90%. The produced proanthocyandins were purified by solid-phase extraction. Results showed that the purity of proanthocyandins from Elaeagnus angustifolia L. jujubes was 89.91%.The yield of proanthocyandins was 4.23% .The antioxidant capacity of the product was evaluated.

关 键 词：沙枣 原花青素 清除·OH 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]