苹果多酚的提取及抗氧化活性研究  

Extraction and Antioxidant Properties of Polyphenols from Apple

作　　者：郭娇娇[1] 方敏[2] 林利美[1] 宫智勇[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023 [2]华中科技大学同济医学院公共卫生学院营养与食品卫生系,湖北武汉430030

出　　处：《食品科学》2011年第20期95-98,共4页Food Science

基　　金：国家"863"计划项目(2010AA023003)

摘　　要：通过单因素及正交试验,对苹果多酚的提取工艺进行研究。确定苹果多酚的最佳提取工艺为乙醇体积分数30%、温度70℃、料液比1:6、提取时间45min,此时苹果多酚的含量为9.032mg/g。采用DPPH法和亚铁还原能力(ferric reducing ability of plasma,FRAP)法对苹果多酚的抗氧化活性进行研究,结果显示,它对DPPH自由基的清除率达到94.6%,此时其FRAP值为546.4μmol/L。One-factor-at-a-time coupled with orthogonal array design method was employed to optimize the extraction of polypehnols from apple.The optimal extraction conditions were determined as follows： 30% ethanol as the extraction solvent at a material/liquid ratio of 1：6,70 ℃ temperature and 45 min extraction time.Under these conditions,the extraction yield of polyphenols from apple was 9.032 mg/g.The DPPH radical scavenging rate of apple polyphenols extracted was 94.6% and the FRAP 546.4 μmol/L.

关 键 词：苹果多酚 抗氧化 DPPH自由基 亚铁还原能力(FRAP) 

分 类 号：R284.2[医药卫生—中药学]