花生茎中白藜芦醇的提取及体外抗氧化性的研究  

Study on extraction and antioxidant ability of resveratrol from peanut stem

作　　者：程雅芳[1] 李全文[1] 续颖[1] 杨洋[1] 李鹏婧[1] 韦小英[1] 

机构地区：[1]广西大学生命科学与技术学院,广西南宁530004

出　　处：《食品工业科技》2011年第7期144-146,共3页Science and Technology of Food Industry

摘　　要：探讨了花生茎中白藜芦醇的提取工艺。通过运用4种不同体系的抗氧化性能测试方法,研究花生茎中白藜芦醇体外清除羟基自由基、超氧阴离子自由基、DPPH自由基的能力和还原能力,并将其与常用的维生素C和BHT抗氧剂的抗氧化性能进行比较。结果表明,提取花生茎中白藜芦醇的最佳条件为:乙醇浓度为80%,料液比为1∶20,在50℃条件下浸泡2h,得到的粗提物的得率为0.083%。花生茎白藜芦醇具有较强的抗氧化作用,所含的白藜芦醇是其发挥作用的主要物质基础。The technology of extracting resveratrol from the stem of peanuts was investigated. With test methods of four different systems of antioxidation ability,the scavenging activities of resveratrol from peanut stem on hydroxyl free- radical（ · OH）, superoxide anion free- radical（ O2 - ）, DPPH free - radical（ DPPH ·） and deoxidating activity were studied and compared with the Vc and BHT by spectrophotometry.The results showed that resveratrol in peanut stem was a natural antioxidation and had strong antioxidant capacity which might result from the resveratrol in it.The optimum extraction conditions were as follows.the rate of solid to solutionis was 1：20,the concentration of ethanol was 80% ,the temperature was 50℃, abstraction time was 2h. Under the optimized condition,the yields of resveratrol were 0.083 %.

关 键 词：花生茎 白藜芦醇 提取 抗氧化性 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]