白芽奇兰茶多酚的提取工艺及其抗氧化活性  

Extraction and antioxidant activity of tea polyphenols from baiyaqilan tea

作　　者：张秀芬[1] 陈金妹[1] 姚丽云 潘裕添[1] ZHANG Xiufen CHEN Jinmei YAO Liyun PAN Yutian(The Engineering Technological Center of Mushroom Industry, Minnan Normal University, Zhangzhou 363000, Chin)

机构地区：[1]闽南师范大学菌物产业工程技术中心,福建漳州363000

出　　处：《生物加工过程》2016年第4期48-54,共7页Chinese Journal of Bioprocess Engineering

摘　　要：通过醇提法探究白芽奇兰茶多酚提取工艺及其体外抗氧化活性的作用。通过正交试验优化考察乙醇浓度、液料比、浸提时间和浸提温度对白芽奇兰茶多酚提取率的影响;测定白芽奇兰茶多酚清除·OH、·O_2^-、·DPPH的能力,同时测定了对L929细胞生长的影响及抗H_2O_2氧化作用的能力。结果表明:乙醇体积分数70%、液料比40m L/g、浸提时间165 min、浸提温度75℃,在该条件下,茶多酚提取率最大达81.33 mg/g;白芽奇兰茶多酚具有较强的抗氧化活性,30μg/m L时不影响细胞的正常生长,且可以预防H_2O_2对细胞的损伤。We studied the extraction and antioxidant activity of baiyaqilan tea polyphenols using different volume fractions of aqueous ethanol solvent extraction. Four factors affecting extraction rate including aqueous ethanol concentrations,liquid-solid ratio,extraction time and temperature were optimized through orthogonal experiment.The antioxidant activity of tea polyphenols was evaluated by free radical scavenging ability of·OH,·O2^-,and·DPPH,and the ability of resistance to H2O2.The optimum process parameters were ethanol concentration 70%, liquid-solid ratio 40 mL/g, extraction time 165 min, and extraction temperature 75 ℃. Under optimized conditions, the extraction rate of tea polyphenols in baiyaqilan was 81. 33 mg/g.Tea polyphenols in baiyaqilan protected cells from H2O2 damage and had no effect on normal cell growth with the concerntration of 30 μg/mL.

关 键 词：白芽奇兰 茶多酚 提取工艺 抗氧化性 

分 类 号：TS202.1[轻工技术与工程—食品科学]