诃子多酚的纯化及其油脂抗氧化作用  

Purification of Polyphenols from Terminalia Fruits and Their Antioxidant Effect on Lard Oil

作　　者：高云涛[1] 李晓芬[1] 戴建辉[1] 贝玉祥[1] 

机构地区：[1]云南民族大学化学与生物技术学院,民族药资源化学国家民族委员会-教育部重点实验室,云南昆明650500

出　　处：《食品科学》2012年第3期58-62,共5页Food Science

基　　金：云南省社会发展科技计划项目(2007B148M);民族药资源化学国家民委-教育部重点实验室开放基金项目(MJY07010)

摘　　要：以诃子为原料,考察7种大孔树脂柱纯化对诃子多酚的纯化效果,AB-8大孔树脂吸附和解吸效果最佳,柱条件为:流速3.0BV/h,pH6.0,柱溶液质量浓度<2.0mg/mL,80%乙醇洗脱剂,解吸速度为2.0BV/h,洗脱剂用量3.0BV,最佳柱条件下制得的诃子多酚含量为78.4%。诃子多酚对猪油和菜籽油的抗氧化及与柠檬酸复配协同增效作用实验表明:诃子多酚可显著降低猪油和菜籽油的过氧化值,当复配物中诃子精多酚与柠檬酸组成为4:1,复配物加入量为0.04%时,油脂抗氧化作用最佳,诃子多酚及与柠檬酸复配物具有良好的脂质过氧化抑制作用。Polyphenols from Terminalia fruits were purified by macroporous resin adsorption.AB-8 macroporous resin showed the best adsorption and desorption capacity among 7 resins tested.The best results for the purification of polyphenols from Terminalia fruits with AB-8 macroporous resin were achieved by adsorption at a sample loading flow rate of 3.0 BV/h,pH 6.0 and sample concentrations below 2.0 mg/mL and subsequent desorption with 3.0 BV of 80% ethanol at a flow rate of 2.0 BV/h.Under these conditions,the content of purified Terminalia polyphenols was 78.4%.The antioxidant effects of Terminalia polyphenols alone or in combination with citric acid on lard oil were studied.The results showed that a mixture of Terminalia polyphenols and citric acid at a ratio of 4：1 had the best antioxidant effect at the dose of 0.04%.Thus,the combination of Terminalia polyphenols and citric acid has excellent lipid peroxidation inhibitory effect.

关 键 词：诃子多酚 大孔树脂 纯化 油脂 柠檬酸 抗氧化 

分 类 号：TS202.3[轻工技术与工程—食品科学]