花生壳不同溶剂提取物的总酚含量及抗氧化性的比较研究  

Comparative Total Phenol Content and Antioxidant Activity of Different Solvent Extracts from Peanut Shell

作　　者：赵二劳[1] 武宇芳[1] 白建华[1] 

机构地区：[1]忻州师范学院化学系,山西忻州034000

出　　处：《食品科学》2012年第11期79-81,共3页Food Science

基　　金：山西省高校科技开发研究项目(200611041)

摘　　要：分别以水、60%乙醇、纤维素酶+60%乙醇为提取剂,采用超声辅助提取花生壳中活性成分,研究提取物对DPPH自由基和羟自由基(.OH)的清除能力,并测定提取物中总酚含量。结果表明:在超声辅助条件下,3种不同提取剂水、60%乙醇、纤维素酶+60%乙醇的提取物中总酚含量依次为81.22、205.9、370.8mg/100g。3种提取物均具有较强的抗氧化能力,且以纤维素酶+60%乙醇超声提取物最强,其对DPPH自由基的清除率为88.49%,对.OH清除率为93.65%。花生壳提取物抗氧化能力与其总酚含量成正相关。In this study, ultrasonic-assisted extraction was used to extract bioactive components from peanut shells with water, 60% ethanol or 60% ethanol combined with cellulase. The scavenging capacities of peanut shell extracts on DPPH and hydroxyl free radicals were evaluated. The contents of total phenol were determined. The results showed that the contents of total phenol in the extracts obtained using water, 60% ethanol and 60% ethanol ＋ cellulase were 81.22, 20.5.9 mg/100 g and 370.8 rag/100 g, respectively. All three extracts had strong antioxidant capacity, especially the one obtained using 60% ethanol ＋ cellulase. The scavenging rates of this extract on DPPH and hydroxyl free radicals were 88.49% and 93.65%, respectively. Therefore, the antioxidant capacity is positively correlated with the contents of total phenol in peanut shell extracts.

关 键 词：花生壳 总酚 超声波 纤维素酶 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]