芒果核多酚纯化物成分分析及其抗氧化研究  

Component Analysis of Polyphenol from Mango Kernel Seeds and Its Evaluation of Antioxidative Activity

作　　者：康超[1,2] 李燕[1,2] 段振华[1,2] 罗杨合[1,2] 帅良 伍淑婕[1,2] 

机构地区：[1]贺州学院食品科学与工程技术研究院,广西贺州542899 [2]贺州学院食品与生物工程学院,广西贺州542899

出　　处：《食品研究与开发》2017年第22期6-13,共8页Food Research and Development

基　　金：国家自然科学基金(21365011);贺州学院博士启动基金(HZUBS201515);广西高校中青年教师基础能力提升项目(2017KY06556);广西特色果蔬深加工与保鲜技术研究(YS201601);‘广西特聘专家’专项(厅发[2016]21号)

摘　　要：采用30%、50%、70%、90%的乙醇回流提取芒果核多酚物质,把提取液浓缩浸膏,依次采用硅胶柱层析法、薄层色谱跟踪检测、红外光谱、核磁共振等方法进行检测分析。结果表明,30%和50%乙醇纯化物中主要成分是鞣酸,70%乙醇纯化物是鞣花酸,90%乙醇纯化物是蓖麻油酸,进一步的纯化单体分别为芥酸以及油酸甘油酯;抗氧化活性试验表明,芒果核多酚及其纯化物对羟基自由基(·OH)、DPPH自由基(DPPH·)清除作用明显,说明芒果核多酚具有很好的抗氧化活性,为芒果核的综合开发利用提供重要依据。Polyphenols of mango kernel seeds were extracted by different concentration of ethanol （30 %, 50 %,70 % and 90 % ）, and then separated by silica gel column chromatography, thin layer chromatography. The structure of the purified compound products were analyzed by infrared spectrum and nuclear magnetic reso-nance. The main component purified by 30 % or 50 % ethanol was gallic acid, while 70 % ethanol and 90 % ethanol were ellagic acid and castor oil acid, respectively. The further purifying and identifying the component purified by 90 % were determined to be erucic acid and 1,2 -Dioleoy1-rac-glycerol.The results of antioxidation experiments showed that the purified polyphenols from mango kernel seeds had stronger antioxidant activity a-gainst hydroxyl radicals （·OH） and DPPH radicals （DPPH ·）, which would provide an important basis for comprehensive utilization of mango kernel.

关 键 词：芒果核 多酚纯化物 成分分析 抗氧化活性 

分 类 号：TS209[轻工技术与工程—食品科学]