丁香抗氧化活性物质提取及人工胃肠液对其活性的影响  

Extraction of Antioxidants from Clove and Effect of Artificial Gastrointestinal Juice Immersion on Its Antioxidant Properties

作　　者：江慎华[1] 蔡志鹏[2] 廖亮[1] 上官新晨[2] 徐明生[2] 沈勇根[2] 

机构地区：[1]九江学院生命科学学院,九江332000 [2]江西农业大学食品科学与工程学院,南昌330045

出　　处：《农业机械学报》2012年第7期149-155,共7页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家自然科学基金资助项目(31060050);中国博士后科学基金资助项目(20100481099);江西省教育厅科学基金资助项目(GJJ12620);江苏省农产品物理加工重点实验室开放课题资助项目(JAPP2010-5)

摘　　要：采用水浴振荡、超声、微波和超声-微波协同对丁香抗氧化活性物质进行了提取,并用人工胃、肠液对有效部位进行了处理。结果表明,在4种提取方法中,协同提取和微波提取总多酚、总黄酮得率以及抗氧化能力要优于另外2种方法,协同提取时间仅为微波提取的1/2,协同提取效率最高。人工胃液处理后,丁香有效部位抗氧化活性得到显著提高(P<0.001),而人工肠液处理后,其抗氧化活性却显著性降低(P<0.001)。The antioxidants of clove were extracted by water bath shaking,ultrasonic-assisted extraction（UAE）,microwave-assisted extraction（MAE） and ultrasonic and microwave-assisted extraction（UMAE）,the effective fraction of clove were immersed in the artificial gastrointestinal juice.The results showed that the total polyphenols and flavonoids recoveries were highest,and the antioxidant capacities were strongest for the extracted liquids by MAE and UMAE.However,the extraction time of UMAE was only half of that of MAE.The extraction efficiency of UMAE was the highest.The antioxidant capacities of the effective fraction of clove were significantly improved after immersed by the artificial gastric juice（P0.001）,while its antioxidant capacities were significantly reduced after immersed by the artificial intestinal juice（P0.001）.

关 键 词：丁香 抗氧化活性 提取 人工胃液 人工肠液 

分 类 号：TS201.1[轻工技术与工程—食品科学]