荔枝皮抗氧化性研究  

Study of Antioxidation of Extract from Litchi Pericarp

作　　者：郑公铭[1] 义志忠 吴培荣[1] 严荫坚[1] 

机构地区：[1]茂名学院石油化工系,广东茂名525000 [2]广东东莞质量检验所,广东东莞511700

出　　处：《精细化工》2002年第8期471-473,共3页Fine Chemicals

摘　　要：用索氏提取器以正己烷、乙酸乙酯、φ(C2 H5OH) =95 %的乙醇依次提取成熟荔枝皮 2、2、4h ,提取率分别是 3 6 6 %、1 4 3%、9 35 % ,添加相当于猪油质量 0 0 2 %的此 3种提取物于猪油中 ,正己烷、乙酸乙酯提取物可使猪油的氧化酸败的时间延长 2 6倍以上 ,φ(C2 H5OH) =95 %的乙醇提取物可延长 1 7倍以上。以 φ(C2 H5OH) =95 %的乙醇提取成熟荔枝皮 6h ,提取率为12 2 4 % ,添加此提取物为猪油质量 0 .0 4 % ,在猪油中的抗氧化效果优于 0 0 2 %的BHT ,且提取物的抗氧化性随添加量的增加而增强。以 φ(C2 H5OH) =95 %的乙醇室温浸提未成熟荔枝 (生理落果 )皮 4d ,提取率达 2 8 7%以上 ,抗氧化性也很强。经层析分离 化学显色初步推断荔枝皮抗氧化成分中有酚酸。Mature litchi pericarp was extracted in turn with n hexane,ethyl acetate and φ (C 2H 5OH)=95% for 2,2 and 4 hours in Soxhlet extractor,their extraction rate being 3 66%,1 43% and 9 35% respectively.By adding 0.02% extract in lard,time of rancidity was delayed by more than 2.6 times with hexane extract or ethyl acetate extract,and by more than 1.7 times with φ (C 2H 5OH)=95% extract.If mature litchi pericarp was extracted for 6 hours with φ (C 2H 5OH)=95% in Soxhlet extractor,its extraction rate was 12 24%, w (extract)=0 04% showed higher antioxidative activity than w (BHT)=0 02% in lard,and the activity increased with increasing concentration .If premature litchi pericarp was leached for 4 days with φ (C 2H 5OH)=95% at room temperature,the extraction rate was more than 28 7%,and the extract also showed strong antioxidative activity.The antioxidant components were determined preliminarily to be phenolic acids and flavonoids by chromatographic separation and colour test.

关 键 词：荔枝皮 抗氧化性 研究 提取 酚酸 黄酮 食品添加剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]