蓝莓多酚的萃取及抗氧化活性研究  

Extraction and Antioxidant Activity of Polyphenols in Blueberries

作　　者：程安玮[1] 房凯[1] 王文亮[1] 刘丽娜[1] 靳琼[1] 

机构地区：[1]山东省农业科学院农产品研究所,山东济南250100

出　　处：《北京工商大学学报（自然科学版）》2012年第4期37-40,共4页Journal of Beijing Technology and Business University:Natural Science Edition

基　　金：国家自然科学基金青年基金资助项目(31101270)

摘　　要：研究了不同萃取溶剂及pH值对蓝莓中可萃取多酚(EPP)和不可萃取多酚(NEPP)萃取率的影响,并用DPPH法研究了这两类多酚的抗氧化活性.结果表明,加入甲醇、乙醇、丙酮等有机溶剂可明显提高EPP的萃取率,其中以50%乙醇的萃取率最高.采用硫酸水解法分离制备NEPP,结果表明,蓝莓的NEPP含量远远高于EPP.EPP的抗氧化活性与其含量呈正相关性.萃取溶液pH值对EPP萃取率具有明显的影响,pH值越低,可萃取率越高.The effect of solvent and pH on the contents of extractable polyphenols （EPP） and non-ex- tractable polyphenols （NEPP） of blueberries was investigated in this paper. The antioxidant activity of polyphenols was also determined by DPPH system. The results showed that the solvent containing metha- nol, ethanol and acetone can enhance the EPP contents, especially 500/0 ethanol. The NEPP contents i- solated by the hydrolysis of sulfuric acid were much higher than that of EPP. There is a good correlation between the antioxidant activity and the EPP content. The yield of EPP increased with the decreasing of pH.

关 键 词：蓝莓 可萃取多酚 不可萃取多酚 抗氧化活性 

分 类 号：TS225.2[轻工技术与工程—粮食、油脂及植物蛋白工程]