六偏磷酸钠辅助提取茄子多酚及其体外抗氧化研究  

SHMP-assisted Extraction of Polyphenols from Eggplant and Its Antioxidation in Vitro

作　　者：赵国建[1] 陈晓丹[1] 高海涛[1] 温晓凤[1] 

机构地区：[1]山西师范大学工程学院,山西临汾041000

出　　处：《中国食品学报》2012年第10期56-61,共6页Journal of Chinese Institute Of Food Science and Technology

摘　　要：研究茄子中多酚的提取工艺,并研究其抗氧化活性。在单因素试验基础上,采用响应面法优化SHMP辅助提取茄子多酚的工艺,研究提取时间、乙醇体积分数和六偏磷酸钠浓度3个因素及其交互作用对提取工艺的影响。试验结果表明,茄子多酚的最佳提取条件为提取时间140min,乙醇体积分数50%和六偏磷酸钠添加量0.6%。采用VC作对照,测定茄子多酚DPPH自由基的清除率和还原能力。茄子多酚是一种具有较强抗氧化性的植物资源。Sodium hexametaphosphate-assisted extraction was applied to extract polyphenols from eggplant pulp. By means of DPS design with three factors（extraction time, alcohol concentration and extraction time） as influence factors, the optimal extraction technology was performed. The results showed that （1）the optimal parameters for the extraction were using 50% ethanol as impregnate, 0.6% sodium hexametahposphate（SHMP） as auxilliary extractant, extraction time is 140 min. （2）Compared with VC, reductive ability and scavenging DPPH· activity of polyphenols extracts were studied,results showed that polyphenols extracts has higher antioxidant activity. The polyphenols of eggplant showed high anti-oxidative activity in vitro, which is a kind of valuable plant resources.

关 键 词：茄子 多酚 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]