腰果梨渣多酚提取及抗氧化性研究  

Extraction and Antioxidant Activity of Polyphenols from Cashew Apple Pomace

作　　者：唐艳平[1] 张伟敏[1] 陈文学[1] 李从发[1] 苗子健[1] 刘四新[1] 

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《食品科学》2010年第20期240-245,共6页Food Science

基　　金："十一五"国家科技支撑计划项目(2007BAD76B04);海口市高新技术产业发展专项(海科立[2009])

摘　　要：为提高腰果梨加工的附加价值,采用响应面分析法优化腰果梨渣多酚提取的工艺条件,并以DPPH法和ABTS+法对其多酚提取物的抗氧化性进行研究。结果表明:以体积分数40%乙醇溶液为提取剂,以经过烘干的黄色腰果梨渣为样品,液料比为35:1,在95℃水浴中回流提取150min,得到多酚提取得率最高为1.54%;腰果梨渣的抗氧化能力较强,其中红色腰果梨渣对DPPH自由基的清除能力强于黄色腰果梨渣,其EC50为1.35mg/mL,而黄色腰果梨渣对ABTS+的清除作用又强于红色腰果梨渣,其EC50为0.057mg/mL。In order to improve the added value of cashew apple processing,the extraction process of polyphenols from cashew apple pomace was optimized by response surface methodology. Along with this,the antioxidant activity of the extract was evaluated by DPPH and ABTS free radical scavenging assays. The optimal extraction parameters were determined as follows：extraction solvent,40% ethanol; liquid/material ratio,35：1; reflux temperature,95 ℃; and extraction time,150 min. The extraction rate of polyphenols from cashew apple residue was 1.54% under these optimal extraction conditions. The ethanol extract of cashew apple pomace exhibited strong antioxidant activity. However,red cashew apple pomace exhibited stronger DPPH free radical scavenging capacity than yellow cashew apple pomace. In reverse,yellow cashew apple pomace exhibited stronger ABTS free radical scavenging capacity than red cashew apple pomace. The EC50 values of red cashew apple pomace for DPPH free radicals and of yellow cashew apple pomace for ABTS free radicals were 1.35 mg/mL and 0.057 mg/mL,respectively.

关 键 词：腰果梨渣 多酚 提取 抗氧化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]