余甘子功能性成分研究和多酚的提取  

Study on the functional constituents of fructus phyllanthi and the extraction of polyphenol

作　　者：潘颉[1] 钟秋平[1] 赵新河[1] 

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《食品工业科技》2009年第8期234-235,318,共3页Science and Technology of Food Industry

基　　金：海南省自然科学基金资助(807036)

摘　　要：以余甘子果实为原料,测定了"大油甘"和"甜油甘"2个品种的VC含量、多糖含量、SOD活性、自由基清除能力,并对余甘子多酚浸提条件进行了研究。结果表明,"甜油甘"的VC、多糖含量较高,SOD活性及清除自由基的能力较强,具有大面积推广种植的价值;提取多酚时,甲醇的提取效果最佳,其最佳条件为:料液比1∶8,浸提次数2次,浸提温度50℃,浸提时间70min。Using fructus phyllanthi as the raw materials, vitamin C content, polysaccharide content,the activity of SOD,free radical scavenging ability of the indicators of ＂big fructus phyllanthi＂ and ＂sweet fructus phyllanthi＂ were determinated in this article.And extracting conditions of polyphenol were studied.The results showed that the functional ingredients lever of ＂sweet fructus phyllanthl＂ was better than ＂big fructus phyllanthl＂ ,so ＂sweet fructus phyllanthl＂ had the value of the promotion of large-scale cultivation.Methanol was the best extraction agent when extracting,the optimum extracting conditions as follows：ratio of raw materials to extract 1：8, extraction number 2, extraction temperature 50℃,extraction time 70min.

关 键 词：余甘子 功能性 成分 提取 

分 类 号：TS201.1[轻工技术与工程—食品科学]