荔枝皮原花青素提取、纯化及抗氧化活性研究  

Extraction,Purification and Antioxidation Evaluation of Procyanidins from Litchi chinensis Pericarp

作　　者：周玮婧[1] 孙智达[1] 谢笔钧[1] 杨尔宁[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：《食品科学》2009年第8期68-71,共4页Food Science

基　　金：国家自然科学基金-广东省联合基金项目(U0731005)

摘　　要：本实验对荔枝果皮内的原花青素提取、纯化和抗氧化活性进行了研究。通过单因素试验和正交试验得出荔枝皮原花青素提取的最佳工艺条件为:乙醇浓度80%、料液比1:20(W/V)、提取温度50℃、提取时间120min、pH6.0提取3次得到样品提取率95.9%。提取物浓缩后,采用AB-8填充柱对荔枝皮提取物中原花青素进行纯化,得率为1.3%,样品纯度为87.45%。通过对纯化后荔枝皮原花青素的抗氧化性能进行测定,结果显示荔枝皮原花青素有较好的清除DPPH自由基的能力。The objective of this study was to extract and purify procyanidins from Litchi chinensis pericarp and evaluate their antioxidation. The results showed that the optimum conditions based on single factor and orthogonal test are as follows： thrice extracting Litchi chinensis pericarp with 20 times volume （V/W） of 80% ethanola at pH 6.0 for 120 min at 50 ℃. Under these conditions, the extraction yield is more than 90%. Then the extract was concentrated and separated by column packed AB-8 resins. The purity of the obtained extract is 87.45%, and the yield of procyanidins is 1.3%. The procyanidins of Litchi chinensis pericarp have strong scavenging effects to DPPH radicals.

关 键 词：荔枝皮 原花青素 提取 纯化 抗氧化性 

分 类 号：TS201.1[轻工技术与工程—食品科学]