香蕉果肉褐变产物提取工艺及其抗氧化活性研究  

Extraction process and antioxidative activities of the browning products from Musa paradisiaca flesh

作　　者：董乐[1,2] 董笑瀛 王芳[1,2] 戴聪杰 吕东京[1] 许哲 

机构地区：[1]泉州师范学院化学与生命科学学院,福建泉州362000 [2]近海资源生物技术福建省高校重点实验室,福建泉州362000 [3]吉林大学临床医学院,吉林长春130023

出　　处：《广东农业科学》2015年第9期99-104,共6页Guangdong Agricultural Sciences

基　　金：福建省高校服务海西建设重点项目(A101);福建省生物学省级重点学科建设项目;泉州市科技计划重点项目(2013Z126)

摘　　要：在单因素试验基础上,以总蒽醌化合物提取率为响应值,通过L16(45)正交试验优化提取褐变产物的工艺,同时以对羟基自由基(OH·)、1,1—二苯基—2—苦味基肼自由基(DPPH·)、2,2—联氮—二(3—乙基—苯并噻唑—6—磺酸)自由基(ABTS·+)和超氧阴离子自由基(O2-·)的清除率为指标,评价香蕉果肉褐变产物提取液的体外抗氧化活性。结果表明,香蕉果肉褐变产物的最优提取工艺参数为:乙醇浓度为75%、提取时间为9 h、料液比为1∶4.5 g/m L、提取温度为50℃。在此条件下,香蕉果肉褐变产物的提取率约为0.05%。体外抗氧化试验结果表明,香蕉褐变产物提取液对OH·、DPPH·、ABTS·+和O2-·的半数清除浓度(IC50)值分别为0.0044、0.0022、0.0011、0.0001 mg/m L。Based on single experiments,with the yield of total anthraquinones as index,ethanol concentration,extraction time,ratio of material to liquid,extraction temperature were selected as factors,the processing parameters for extraction of browning products were optimized by L16（45）orthogonal design. In addition,the antioxidative activities of the browning products were evaluated in vitro by scavenging capability of hydroxyl free radical（OH·）,1,1-diphenyl-2-picrylhydrazyl free radical（DPPH·）,2,2＇-Azinobis-（3-ethylbenzthiazoline-6-sulphonate）free radical（ABTS·＋）and superoxide anion free radical（O2-·）. The results showed that the optimal condition was as follows：75% of ethanol concentration,9 h of extraction time,1∶4.5 g/m L of ratio of material to liquid,50℃ of extracting temperature. Under this condition,the yield of total anthraquinones was 0.05%. The half-scavenging concentration（IC50）values of the browning products against OH·,DPPH·,ABTS·＋ and O2-· radicals were 0.0044,0.0022,0.0011 and 0.0001 mg/m L, respectively.

关 键 词：香蕉 褐变产物 提取工艺 抗氧化活性 

分 类 号：Q554[生物学—生物化学]