荔枝果肉多酚不同极性分部的构成谱及其抗氧化活性比较  

Polyphenol Components and Antioxidant Activities of Three Fractions Extracted by Different Polar Solvents from Litchi Pulp Polyphenol Extract

作　　者：温叶杰 肖娟[1] 董丽红[1] 邓媛元[1] 刘磊[1] 李续娥[2] 张瑞芬[1] 

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所/农业部功能食品重点实验室/广东省农产品加工重点实验室,广东广州510610 [2]华南师范大学药物研究院,广东广州510631

出　　处：《食品科学技术学报》2016年第3期31-39,共9页Journal of Food Science and Technology

基　　金：国家自然科学基金资助项目(31571828);广东省自然科学基金博士启动项目(2014A030310328);广东省科技计划项目(2016B070701012)

摘　　要：利用乙酸乙酯和正丁醇2种不同极性溶剂对荔枝果肉多酚提取物水溶液分部萃取,采用高效液相色谱分析不同极性分部萃取物的多酚组分及其含量差异,并采用细胞抗氧化法评价其抗氧化活性差异。结果表明:荔枝果肉多酚不同极性分部的得率、总酚含量、总黄酮含量、多酚组成及含量、抗氧化活性存在显著性差异。3个极性分部萃取物的得率以水相最高(36%),正丁醇相(32%)次之,乙酸乙酯相(16%)最低。总酚含量以乙酸乙酯相最高,正丁醇相次之;总黄酮含量以正丁醇相最高,乙酸乙酯相次之;而抗氧化活性以正丁醇相最强,水相次之。乙酸乙酯相多酚组成主要为原花青素B2、表儿茶素等原花青素类化合物;正丁醇相多酚组成主要为槲皮素-3-芸香糖-7-鼠李糖苷等黄酮类化合物。Two different polar solvents（ ethyl acetate and butanol） were used to fractionate polyphenol from aqueous solution of litchi polyphenol extract. The phenolic profiles in each fraction were determined by HPLC,and their antioxidant activities were evaluated by cellular antioxidant assay（ CAA）. The results were as follows,phenolic yields,phenolic and flavonoids contents,the phenolic profiles,and CAA values of the three fractions were significantly different. Phenolic yields in water,butanol and ethyl acetate fractions were 36%,32%,and 16%,respectively. However,water fraction had the lowest total phenolic and flavonoids content. Ethyl acetate fraction had the highest total phenolic content with the middle total flavonoids content and the lowest antioxidant activity. The main phenolic components in ethyl acetate fraction were proanthocyanidins,including procyanidin B2,epicatechin and so on,whereas the main component in butanol fraction was quercetin 3-O-rutinoside-7-O-α-L-rhamnosidase.

关 键 词：荔枝 多酚 分部萃取 细胞抗氧化活性 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程] TS201.2[轻工技术与工程—食品科学与工程]