蜂胶提取物抗氧化稳定性研究  

Antioxidant Stability of Total Flavonoids from Propolis

作　　者：孟良玉[1] 卢佳琨[1] 兰桃芳[1] 张艺凡[1] 

机构地区：[1]渤海大学化学化工与食品安全学院,辽宁省食品质量安全重点实验室,辽宁锦州121013

出　　处：《食品科学》2012年第7期127-130,共4页Food Science

基　　金：渤海大学博士科研启动基金项目(BSQD2010-006)

摘　　要：研究蜂胶中总黄酮的最佳提取条件及不同因素对蜂胶提取物抗氧化稳定性的影响。以乙醇体积分数、提取时间、温度、料液比为主要影响因素,通过L9(34)正交试验,确定最佳提取条件。测定蜂胶提取物在不同的酸碱度、温度、金属离子、光照条件下对羟自由基(.OH)的清除率,分析其抗氧化稳定性。结果表明:在乙醇体积分数80%、温度80℃、提取时间2h、料液比1:10的条件下总黄酮提取率最高。蜂胶提取物对.OH有良好的清除作用。金属离子(Na+、K+、Ca2+)及微酸性条件对蜂胶提取物的抗氧化稳定性影响较小,但强酸强碱、光照、加热的条件对其抗氧化稳定性影响较大。Total flavonoids in propolis were extracted with ethanol and the antioxidant capacity of propolis extract was evaluated. The major factors that affect antioxidant stability were identified as ethanol concentration, extraction time, extraction temperature and material-to-liquid ratio and their effects of the extraction efficiency of total flavonoids were evaluated using an L9 （3^4） orthogonal array design to determine optimal conditions for the extraction of total flavonoids from propolis. The antioxidant stability of propolis extract was evaluated by measuring the scavenging capacity against hydroxyl free radicals under various conditions of pH, temperature, metal ions and illumination. The optimal extraction conditions were ethanol concentration of 80%, extraction temperature of 80 ℃, material-to-liquid ratio of 1：10 and extraction duration of 2 h. The propolis extract was relatively stable in the presence of metal ions such as Na^＋, K^＋, Ca^2＋ or weak acid, while poor antioxidant stability of propolis extract was observed in the presence of strong acid, strong alkali, light or heat.

关 键 词：蜂胶 黄酮 抗氧化 稳定性 

分 类 号：TQ929.2[轻工技术与工程—发酵工程]