西青果多酚的提取纯化及其抗氧化活性分析  

Extraction,Purification and Antioxidant Activities of Polyphenols from Fructus terminaliae immaturus

作　　者：林款 茹琴 梁征 徐丛玥 周梅 李超英 

机构地区：[1]江汉大学武汉生物医学研究院,湖北武汉430056

出　　处：《食品研究与开发》2018年第5期70-76,共7页Food Research and Development

摘　　要：用甲醇提取西青果中的多酚类物质,再利用溶剂萃取和大孔树脂柱的方法分离纯化粗提物,通过单因素试验和正交试验,研究提取温度、料液比、甲醇浓度和提取时间对多酚提取的影响,并确定最佳提取工艺。采用DPPH自由基清除法、ABTS法、总还原力法、氧化自由基吸收能力(Oxygen Radical Absorbance Capacity,ORAC)法综合评价西青果多酚的抗氧化活性。结果表明:甲醇浓度50%、提取时间2 h、提取温度70℃、料液比1∶20(g/mL)为西青果多酚提取的最佳工艺。与VC相比,经过萃取和纯化的西青果多酚具有更强的抗氧化活性,其中乙酸乙酯萃取部分的西青果多酚抗氧化效果最好。Methanol was used as the extraction solvent to extract the polyphenols, and then the crude extract was separated and purified by solvent extraction and macroporous resin column. Single factor test and orthogonal array design were employed to analyze the effects of extraction temperature, solid to liquid ratio, methanol concentration, and extraction time on extraction efficiency and determine the optimum extraction process. Furthermore, the antioxidant activities of polyphenol extracts were assessed by DPPH, ABTS radical scavenging, total reduction force and oxygen radical absorbance capacity methods. Results： The maximum extraction efficiency of polyphenols was achieved after 2.5 h extraction using 50 % methanol at a solid to solvent ratio of 1 ∶ 20 （g/mL） at 70 ℃. Compared with VC, polyphenols from Fructus terminaliae immaturus had a stronger antioxidant activity after extraction and purification, while ethyl acetate extract part of the polyphenol was the best.

关 键 词：西青果 多酚 提取 纯化 抗氧化活性 

分 类 号：TQ461[化学工程—制药化工]