茶与葡萄皮总多酚的提取、纯化及抗氧化活性  

Extraction,purification and antioxidant activity of total polyphenols from tea and grape skin

作　　者：易运红[1] 张敏娟 吕君亮[1] 张丹虹[1] 吴功庆[1] 

机构地区：[1]广东药学院医药化工学院,广东中山528458 [2]郑州工业贸易学校基础部,河南郑州450007

出　　处：《食品工业科技》2015年第9期229-233,238,共6页Science and Technology of Food Industry

摘　　要：本研究以乌龙茶与葡萄皮为研究对象,在单因素实验基础上,采用Box-Behnken实验设计以及响应面分析对乙醇浸提乌龙茶与葡萄皮总多酚的工艺进行优化,再以NKA9型大孔树脂纯化,测定纯化多酚的还原力以及羟自由基清除率,评价其抗氧化活性强弱。结果表明:总多酚提取最佳工艺条件为温度88℃,乙醇浓度48%,液料比22∶1(m L/g),时间40min,总多酚的得率可达4.76%,理论预测为4.79%,相差0.62%,响应面优化的回归方程有一定实践指导意义。NKA9型大孔树脂纯化精制后多酚含量由25.54%提高至82.19%。以抗坏血酸作对照,测定精制多酚的还原能力和羟自由基消除能力,精制乌龙茶与葡萄皮总多酚的还原力和羟自由基消除能力均优于同浓度的抗坏血酸,总多酚对·OH的消除率达50%时的浓度IC50为17.60μg/m L,抗氧化活性较好。This study used oolong tea and grape skins as the research object. On the basic of single factor experiment,the extraction conditions of polyphenols from tea and grape skin were optimized by response surface methodology（ RSM）.Under the condition of liquid to solid ratio of 22∶1（ mL / g）,ethanol concentration of 48%（ v / v）as solvent,at the temperature of 88℃,extraction time of 40 min,the average extraction yield of polyphenols was 4.76%,compared to the theoretical value,the relative error of 0.62%. Optimized by response surface regression equation had some practical significance.After purification by NKA9 type macroporous resin,polyphenol content increased from 25.54% to 82.19%. The antioxidant activities of the purified polyphenols and VCwere evaluated in vitro by hydroxyl free radical elimination ability and reducing power,respectively. The results showed that the hydroxyl free radical elimination ability and reducing power of the purify polyphenols are better than that of the same concentration of VC.The total polyphenols had ·OH elimination rate of 50%（ IC50） when the concentration of total polyphenols 17.60μg / mL.The results showed that the total polyphenols can be used as a source of potential antioxidant.

关 键 词：乌龙茶 葡萄皮 总多酚 响应面分析法 抗氧化 

分 类 号：TS209[轻工技术与工程—食品科学]