枇杷叶多酚提取工艺及其抗氧化性研究  

Extraction of total polyphenol in Eriobotrya japonica and antioxidation activity

作　　者：贤景春[1] 何雪燕[1] 

机构地区：[1]泉州师范学院化学与生命科学学院,泉州362000

出　　处：《食品科技》2013年第11期209-211,216,共4页Food Science and Technology

基　　金：泉州市科技计划项目(2007N4)

摘　　要：采用乙醇浸提法研究了枇杷叶中多酚的提取及其抗氧化活性。探讨了不同乙醇浓度、浸提温度、时间、料液比对提取多酚效果的影响,并采用正交法对提取工艺进行了优化。结果表明,最佳工艺参数为:乙醇浓度为50%、温度为90℃、时间为150 min、料液比为1:30。在此条件下测得总多酚总含量为10.584 mg/g,且枇杷叶浸提液对羟基自由基有一定的清除作用。Aims to extract total quantity polyphenol from Eriobotrya japonica and to study resistance to oxidation. This research discussed the method of extracting total quantity of polyphenol and the effect of concentration of ethanol, temperature, time, ratio of material to liquid. Meanwhile, the best conditions for extraction were chosen after complete rthogonal analysis. The best parameters are 50% ethanol as extractant, temperature on 90 ~C, extraction time by 150 min, ratio of materialto liquid on 1：30. In this case,the rate of extraction can reach up to 10.584 mg/g. The Eriobotrya japonica have the strong antioxidative effect.

关 键 词：枇杷叶 多酚 抗氧化性 

分 类 号：R284.2[医药卫生—中药学]