蒜头果皮果肉抗氧化成分提取及其抗氧化性质研究  

Extraction and Antioxidant Properties of Phenolic Components from Peel and Flesh of Malania oleifera Chun

作　　者：唐婷范[1] 刘雄民[1] 凌敏[1] 李伟光[1] 

机构地区：[1]广西大学化学化工学院,广西南宁530004

出　　处：《食品科学》2012年第2期16-19,共4页Food Science

基　　金：广西自然科学基金项目(桂科基0832002);广西教育厅科研项目(200807MS149)

摘　　要：以脱油脂后蒜头果的果皮果肉渣为原料,采用回流法提取其抗氧化成分,并研究其抗氧化性质。结果表明:以pH4的HCl溶液为溶剂、料液比1:30(g/mL)、70℃水浴1h条件下提取2次,蒜头果皮果肉多酚抗氧化成分得率为3.29%。其多酚化合物对羟自由基(.OH)和二苯基苦基肼自由基(DPPH自由基)均有较强的清除作用,最大清除率分别为74.00%和76.54%,其中对DPPH自由基清除率强弱依次为蒜头果皮果肉水提取物>抗坏血酸>单宁酸。Phenolic components from the peel and flesh of Malania oleifera Chun were extracted by reflux extraction and their antioxidant activities were studied.The extraction rate of polyphneols was 3.29% after twice-repeated extractions for 1 h each time with pH 4 HCl solution at a solid-to-liquid ratio of 1：30（g/mL） in 70 ℃ water bath.The extract obtained under these conditions showed strong scavenging effect on hydroxyl and DPPH free radicals and the maximum scavenging rates were 74.00% and 76.54%,respectively.A ranking of the extraction,ascorbic acid and tannic acid in decreasing order of DPPH free radical scavenging activity was observed.

关 键 词：蒜头果 提取 多酚 抗氧化性 

分 类 号：TS201.2[轻工技术与工程—食品科学] R284.2[轻工技术与工程—食品科学与工程]