番石榴叶多酚的提取及其抗氧化作用研究  

Extraction and Antioxidition of Polyphenols from Leaves of Guava

作　　者：徐金瑞[1] 侯方丽[1] 黄建蓉[1] 胡勇[1] 钟南京[1] 

机构地区：[1]广东药学院食品科学学院,广东中山528458

出　　处：《食品研究与开发》2016年第23期38-41,55,共5页Food Research and Development

基　　金：国家自然科学基金(31401521);广东药学院食品科学学院学科建设基金(43555015)

摘　　要：以番石榴叶为原料,采用超声波辅助技术优化番石榴叶中多酚物质的提取工艺;通过测定还原力、清除DPPH自由基能力和抑制猪油的氧化作用,探讨番石榴叶多酚的抗氧化作用。结果表明,确定最佳提取工艺参数为:超声波提取温度55℃、时间20 min,料液比1∶70(g/mL),乙醇浓度50%,在此条件下多酚含量达114.82 mg/g。抗氧化研究表明,番石榴叶多酚能有效抑制猪油的氧化,且具有较好的还原力和清除DPPH自由基的能力。The ultrasonic extraction technology of polyphenols in guava leaf was optimized, and its reducing power, scavenging DPPH＆#183;ability and inhibiting oxidation on lard oil were also researched. The results showed that the optimum parameter of ultrasonic extraction were as follows：ultrasonic extracton temperature 55℃,extraction time 20 min, the ratio of material to solvent 1∶70 （g/mL）, ethanol concentration 50%, and under this condition, the extracting rate of polyphenols in dried guava leaf was 114.82 mg/g. The antioxidation research indicated that the polyphenols from guava leaf had could effectively inhibit the oxidation of lard oil, and had good reducing power and scavenging DPPH·ability.

关 键 词：番石榴叶 多酚 超声波提取 抗氧化作用 

分 类 号：TS202.3[轻工技术与工程—食品科学]