酸枣皮中多酚类物质提取工艺及其抗氧化性研究  

STUDY ON EXTRACTION OF POLYPHENOLS IN WILD JUJUBE AND ITS ANTIOXIDATIONAL EFFECTS

作　　者：张泽生[1] 叶卉[1] 姜擘[1] 孙宇[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品研究与开发》2009年第11期57-61,共5页Food Research and Development

基　　金：国家科技支撑计划项目(2006BAD27B06)

摘　　要：确定酸枣皮中多酚类物质提取的优化工艺条件,并对提取物的抗氧化性进行研究。通过单因素试验和正交试验,确定提取酸枣皮中多酚类物质的最优工艺条件为:70%乙醇,提取温度70℃,提取时间1h,料液比1:20(g/mL),酸枣皮中多酚类物质得率为35.7g/kg。以Fenton反应、DPPH法检测其清除自由基活性,结果表明,酸枣皮提取物有较强的清除羟基自由基的能力,其抗氧化能力与抗坏血酸相当,表现出很强的抗氧化活性。To identify the optimal conditions of polyphenol extraction from wild jujube and measure the antioxidational effects of polyphenol extraction from wild jujube. With single factor and orthogonal tests, the optimum conditions were determined as follows ： alcohol concentration of 70 %, temperature of 70℃, extraction time of 1 h, ratio of solid to liquid was 1/20 （g/mL）. Under these conditions, the extraction yield was 35.7 g/kg. The antioxidative activities, including hydroxyl radicals and 1, 1-dipheny 1-2-picrylhydrazyl （DPPH） radicals were studied. The results indicated that the extraction exhibited high free radical scavenging activity, and their reducing power was equivalent with Ascorbic Acid. These findings provide information necessary for the potential applications as antioxidant in the food industry.

关 键 词：酸枣皮 多酚 提取 抗氧化 

分 类 号：TQ914.1[化学工程]