石吊兰总多酚体外抗氧化活性研究  

Study on antioxidant activity in vitro of total polyphenol from Lveicnotus pauciflorus Maximl

作　　者：苟体忠[1,2,3] 唐文华[1,3] 任永权 孙大方[1] 许西华 

机构地区：[1]凯里学院化学与材料工程学院,贵州凯里556011 [2]凯里学院富硒中草药研究中心,贵州凯里556011 [3]凯里学院应用化学研究所,贵州凯里556011 [4]环境与生命科学学院,贵州凯里556011

出　　处：《食品工业科技》2015年第5期73-77,共5页Science and Technology of Food Industry

基　　金：国家青年自然科学基金(41303016);贵州省科技厅自然科学基金(黔科合J字[2011]2079号);凯里学院博士专项基金(BS201003);贵州省高校优秀科技创新人才计划项目(黔教合KY字[2012]099号);贵州省教育厅"高层次人才引进项目"(院科通[2012]7号);凯里学院重点项目(Z1202);贵州省特色重点学科资助项目(黔教高发[2011]208号);凯里学院重点学科资助项目(院通字[2010]86号);贵州省优秀科技人才省长基金项目(黔省专合字[2011]77号);凯里学院分析化学重点学科(院通字[2014]157号)

摘　　要：研究石吊兰总多酚的体外抗氧化活性。采用单因素实验研究提取时间、超声波功率、提取温度、乙醇浓度、提取次数和料液比对总多酚提取率的影响。用还原能力、·OH清除率、DPPH·清除率来考察石吊兰总多酚的体外抗氧化活性。结果表明,超声提取石吊兰总多酚的最佳工艺条件为:提取时间32min,超声波功率为100%,提取温度为25℃,乙醇浓度为80%,提取次数为3次,液料比为20∶1,此时石吊兰总多酚得率为14.0mg GAE/g。此外,石吊兰总多酚的还原能力、对·OH以及DPPH·的清除均高于VC。石吊兰总多酚是天然的抗氧化活性剂和自由基清除剂。To study the antioxidant activity in vitro of total polyphenol from Lveicnotus pauciflorus MaximI.The single factor was taken to study the effects of extraction time, ultrasonic power,extraction temperature,extraction times, and ethanol concentration liquid-material ratio on the extraction rate of total polyphenoI.The antioxidant activity in vitro of total polyphenol from Lveicnotus paucifiorus Maximl was evaluated by reducing power, hydroxyl and DPPH free radical scavenging effect.The results showed that the optimum conditions for extracting the polysaccharides assisted by ultrasonic wave were as follows：extraction time 32min, ultrasonic power 100%, extraction temperature 25℃,extraction times 3, and ethanol concentration liquid-material ratio 20： 1, and the extraction rate of total poiyphenol was up to ]4.0mg GAE/g.In addition, the reducing power of total polyphenol from Lveicnotus pauciflorus Maximl was more than Vc, and the scavenging ability of DPPH. and · OH was also stronger than Vc.Total polyphenol from Lveicnotus paucifiorus Maximl is an effective and natural antioxidant and free radical scavenger.

关 键 词：石吊兰 总多酚 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]