胡椒黄酮的提取及其抗氧化性研究  

Extraction and Anti-oxidation Property of Flavones from Peppers

作　　者：赵丹丹[1] 陈盛余[1] 凌绍明[1] 谢瑜[1] 曾小月[1] ZHAO Dan-dan CHEN Sheng-yu LING Shao-ming XIE Yu ZENG Xiao-yue(Guangxi Colleges and Universities Key Laboratory of Regional Ecological Environment Analysis and Pollution Control of West Guangxi, Baise University, Baise 533000, Guangxi, Chin)

机构地区：[1]广西高校桂西生态环境分析和污染控制重点实验室百色学院,广西百色533000

出　　处：《食品研究与开发》2017年第13期59-62,共4页Food Research and Development

基　　金：广西大学生创新训练项目(201610609057);百色学院校级科学研究项目基金资助(2015KBN06);百色学院校级大学生创新训练项目(201610609118)

摘　　要：研究胡椒中黄酮类化合物的提取工艺及其抗氧化性。分别考察单因素料液比、乙醇浓度、提取温度和提取时间的影响,并在单因素基础上进行四因素三水平正交设计试验。结果表明,胡椒黄酮的最佳提取工艺为料液比为1∶35(g/mL),乙醇浓度为80%,提取温度75℃,提取时间为2 h。在最佳条件下,胡椒黄酮的提取率达到3.68%;胡椒黄酮是一种有效的自由基清除剂,对DPPH·有显著的清除作用。在试验浓度范围内,清除率随浓度增大而增大,最高可达98.7%。The extraction of flavonoids from peppers was studied and the antioxidant activity of the extract was evaluated as well. The effects such as solid-to-liquid ratio,ethanol concentration,extraction temperature and extraction time were investigated respectively.Based on single-factor experiments, orthogonal experiment of four factors and three levels were studied.The results showed that optimum extraction process were solid-to-liquid ratio of 1：35（g/mL）, ethanol concentration of 80%,extraction temperature of 75 ℃and extraction time of 2 hours. The extraction rate of flavonoids could reach 3.68%under the optimum conditions.The flavonoids from peppers was a kind of effective free radical scavenger which had significant scavenging effect on DPPH·.The e-limination rate rose with the increasing flavonoids concentration.It could reach the highest value of 98.7%.

关 键 词：胡椒 黄酮 提取 抗氧化性 

分 类 号：TS264.3[轻工技术与工程—发酵工程]