甘薯中多酚提取新工艺及抗氧化研究  

Study on Antioxidant Activity and Extraction of Polyphenols from Sweet Potao

作　　者：赵国建[1] 肖春玲[1] 王向东[1] 高海涛[1] 

机构地区：[1]山西师范大学工程学院,山西临汾041000

出　　处：《中国食品学报》2011年第5期65-69,共5页Journal of Chinese Institute Of Food Science and Technology

摘　　要：对从甘薯中提取多酚类物质的工艺进行了研究。通过单因素试验分析提取温度、提取时间、六偏磷酸钠添加量、液料比及乙醇体积分数等因素对多酚提取率的影响。在此基础上以提取温度、乙醇体积分数、六偏磷酸钠添加量和提取时间4个主要影响因素做正交试验,确定了甘薯中多酚类物质的最佳提取条件是:提取温度30℃、乙醇体积分数50%、六偏磷酸钠添加量0.6%、提取时间140 min。以抗坏血酸为对照,测定甘薯多酚提取物的DPPH·的清除率和还原能力,结果表明甘薯多酚具有较强的抗氧化活性。The effects of extraction temperature,extraction time,liquid to material ratio and ethanol concentration on extraction rate of polyphenols in Sweet potao were studied by Single-factor experiments.On the basis of single-factor experiments,the optimum extract condition of polyphenols from Sweet potao was set up by orthogonal test and antioxidant activity of polyphenols extracts were studied.The results showed that（1） the optimal parameters for the extraction were 50% ethanol,0.6% sodium hexametahposphate（SHMP）,time of extraction 140 min,temperature 30 ℃.（2）Compared with VC,DPPH· scavenging activity of polyphenols extracts were studied,results showed that polyphenols extracts has higher antioxidant activity.

关 键 词：甘薯 多酚 抗氧化活性 

分 类 号：TQ461[化学工程—制药化工]