山竹壳中原花青素提取 分级及抗氧化活性的研究  

Extraction purification and antioxidation activity of proanthocyaidins from percarp of garcinia mangostana

作　　者：于立梅[1] 赵谋明[1] 崔春[1] 刘晓丽[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：《食品与机械》2007年第4期60-64,共5页Food and Machinery

摘　　要：从提取溶剂及提取条件等方面对山竹壳中原花青素提取工艺进行优化研究。通过提取溶剂、提取温度、提取时间、料液比、乙醇溶液酸碱度5个单因素试验,采用响应面分析法,分析乙醇溶液酸碱度、浸提时间、浸提温度和料液比之间的交互作用以及对原花青素提取率的影响,建立数学模型,得出最佳工艺条件为乙醇浓度的体积分数为60%,浸提温度60℃,浸提时间66min,料液比1∶19,乙醇溶液的酸碱度为3.7,原花青素提取率质量分数为5.94%。同时采用不同有机溶剂分级山竹壳提取液,测定不同溶剂相自由基的清除率。Extraction of Proanthocyaidins from Garcinia mangostana L was optimized from extracting solvents and other extracting condition, On the base of the single factor experiments. This paper employed response surface methodology to analyse the interaction among alcohol PH, extraction time, extraction temperature and material-solvent ratio, and their effects on proanthocyanidins productivity. Mathemetic model was established. The optimal conditions were 60% （volume fraction） alcohol solution, alcohol solution pH 3.7, extraction temperature 60 ℃, extraction time 66 min and material-solvent ratio 1 ： 19 （g/mL）. Under this conditions, The proanthocyanidins productivity was 5.94% （ mass fraction）. The antioxidant activities in vitro and compositions of various fractions of Garcinia mangostana L extract were studied.

关 键 词：山竹壳 提取 原花青素 抗氧化性 

分 类 号：R285[医药卫生—中药学]