余甘子多酚响应面法优化提取及其抗氧化活性研究  

Study on the optimizing extraction processing of polyphenol from Phyllanthus emblica L. fruit by method of response surface analysis and its anttoxidant activity

作　　者：赵谋明[1] 刘晓丽[1] 崔春[1] 陈浩川[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2007年第6期117-120,共4页Science and Technology of Food Industry

基　　金：广州市科技攻关项目资助(2004Z1-E0061)。

摘　　要：以余甘子干粉为原料提取余甘子多酚,比较了乙醇浓度、浸提时间、温度、pH、料液比及提取次数对总多酚提取率的影响,并以乙醇浓度、浸提时间、温度、pH为考察因素,采用RSA响应面分析法,确定了余甘子多酚提取的最佳工艺参数,即乙醇浓度为60%,浸提温度50℃,浸提时间4h,pH3.50。在此优化工艺下余甘子多酚提取率为0.218gGAE/g,还原力为1.019。同时,以茶多酚、维生素C、维生素E及BHT为对照,测定了余甘子多酚对DPPH、超氧阴离子及羟基自由基的清除活性及抗脂质过氧化活性。结果表明,余甘子多酚具有较强的抗氧化活性,是一种极具潜力的抗氧化剂。Emblica polyphenol was extracted form dried emblica flesh. The effects of alcohol concentration, extraction time, extraction temperature, material-solvent ratio, and their effects on the yield of total polyphenols were studied. Based on the results of single factor test, the yield response was analyzed using method of response surface analysis. The optimal condition was as follows： 60% （volume fraction） alcohol solution, extraction temperature 50℃, extraction time 4 h and pH 3.5. Under this condition, the yield of emblica polyphenol was 0.218g GAE/g. The antioxidant activities were evaluated by in vitro experiments using 1,1 -diphenyl -2 -picrylhydrazyl （DPPH） radical, hydroxyl radical, and superoxide anion radical scavenging assays. Emblica polyphenol exhibited antioxidant activities comparable to those of commercial compounds, thus making it possible to consider some of the studied emblica as a potential source of antioxidants of natural oriclin.

关 键 词：余甘子 多酚 响应面分析 提取率 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]