红毛丹果皮抗氧化物质的提取及其抗氧化作用  

Study on active ingredients and antioxidant activities of extracts from rambutan rind by ultrasonic extraction

作　　者：张会林[1] 孙丽平[1] 范家恒[1] 庄永亮[1] 

机构地区：[1]昆明理工大学化学与工程学院食品工程研究中心,云南昆明650224

出　　处：《食品工业科技》2011年第10期129-131,共3页Science and Technology of Food Industry

基　　金：云南省自然科学基金(2010ZC032)

摘　　要：考察了不同浓度的甲醇溶液对红毛丹果皮中多酚和黄酮物质的超声提取作用,并研究了不同甲醇提取液的还原能力、DPPH·和羟自由基清除能力。结果表明,60%和90%的甲醇溶液对红毛丹果皮多酚的提取率较高,90%的甲醇溶液对黄酮的提取率最高。30%、60%、90%甲醇和水溶液对DPPH·自由基清除能力的IC50值均在4μg/mL左右;对羟自由基清除能力的IC50值分别为46.80、34.06、36.69、80.30μg/mL。结果表明:不同甲醇提取液均具有较强的还原能力、DPPH·和羟自由基清除能力,其IC50值均为μg/mL级。一定浓度范围内,提取液抗氧化能力与其多酚的含量呈正相关性。90%和60%的甲醇提取液的抗氧化能力明显高于30%甲醇和水提取液。综合考虑对多酚的提取率、抗氧化能力以及提取成本等因素,可采用60%的甲醇作为提取液。The rind of rambutan was extracted using ultrasound by different concentrations of methanol. Total phenolic and flavonoids contents of different extracts were determined and scavenging effects on reducing power,DPPH, and hydroxyl free radical were evaluated. Results showed that the 60% and 90% methanolic extracts had higher total phenolic content,and the fiavonoids content of 90% methanolic extract was the highest. The IC50 of 30%,60% and 90% methanolic and water extracts were about 4pg/mL in the DPPH. model and 46.80, 34.06, 36.69, 80.30ug/mL in the hydroxyl free radical model,respectively. The methaolic extracts had high effects on reducing power,scavenging DPPH· and hydroxyl radical,and all of their values of IC50 reached the level of ug/mL. The results indicated the antioxidant activities of different extracts were positively corresponding to their total phenolic contents. Antioxidant activities of 60% and 90% methanolic extracts were higher than 30% methanolic extract and water extract obviously.

关 键 词：红毛丹果皮 超声波 总酚 黄酮 抗氧化活性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]