石榴皮分级提取物的抗氧化性能比较  

Comparing Antioxidant Capacities of Pomegranate Peel Extracts in Different Phases

作　　者：唐丽丽[1] 刘邻渭[2] 祝战斌[1] 

机构地区：[1]杨凌职业技术学院生物工程学院,陕西杨凌712100 [2]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品研究与开发》2015年第10期30-34,69,共6页Food Research and Development

摘　　要：研究比较四段分级提取石榴皮多酚产物的体外抗氧化活性的差异,并与VC进行了比较。结果表明:各级石榴皮多酚提取物都具有较强的清除自由基的能力,它们清除三种自由基的能力由大到小为:ABTS+自由基>DPPH·自由基>·OH自由基。石榴皮多酚粗提物经大孔树脂纯化以及乙酸乙酯萃取后,多酚含量提高,清除自由基的能力增强。各阶段产物对三种自由基的清除能力强弱顺序均为:乙酸乙酯相萃取物>树脂纯化物>水相保留物>VC>粗提物,它们的总抗氧化能力强弱顺序为:VC>乙酸乙酯相萃取物>树脂纯化物>水相保留物>粗提物,它们的还原能力强弱顺序为:乙酸乙酯相萃取物>树脂纯化物>VC>水相保留物>粗提物。这些结果说明:经过粗提、树脂纯化及乙酸乙酯萃取得到的石榴皮多酚具有相对最高的抗氧化性能。The in vitro antioxidant capacities of the pomegranate peel polyphenols extracts collected at different separation stages were assayed and compared, with VC been as reference. The results showed that. All the extracts had obviously free radicals scavenging activities , which ranked of ABTS＋·〉DPPH·〉·OH. From crude extract to resin purification product and then to ethyl acetate extraction phase product , the samples＆#39; total polyphenol content and antioxidant capacity values were improved continually. The radical scavenging activities of the different samples were in the order of ethyl acetate phase extract〉resin purification product〉water phase extract〉VC〉crude extract, the total antioxidant capacities of them were in the order of VC〉ethyl acetate phase extract〉resin purification product〉water phase extract〉crude extract, and the reducing capabilityies of them were in the order of ethyl acetate phase extract〉resin purification〉VC〉water phase extract〉crude extract. These results indicate that we can get relatively highest antioxidative pomegranate peel polyphenol extract by coarse extraction, resin purification and ethyl acetate extraction.

关 键 词：石榴皮 多酚提取物 抗氧化活性 

分 类 号：TS209[轻工技术与工程—食品科学]