酶法、β-环糊精协同超声提取茶多酚及抗氧化活性  

Extraction of Tea Polyphenols and Antioxidant Activity by Enzymatic and β-Cyclodextrin Combined with Ultrasound

作　　者：韩伟 邓祥 HAN Wei;DENG Xiang(Engineering Research Centre of Pharmaceutical Process Chemistry,Ministry of Education,Shanghai Key Laboratory of New Drug Design,School of Pharmacy,East China University of Science and Technology,Shanghai 200237,China)

机构地区：[1]华东理工大学药学院制药工程与过程化学教育部工程研究中心,上海市新药设计重点实验室,上海200237

出　　处：《徐州工程学院学报（自然科学版）》2019年第3期34-42,共9页Journal of Xuzhou Institute of Technology(Natural Sciences Edition)

基　　金：国家自然科学基金项目(20006003)

摘　　要：以炒青绿茶为原料,采用酶法、β-环糊精协同超声提取茶多酚,通过单因素方差试验初步确定提取过程的主要影响因素,再设计中心组合试验,进一步优化得到最佳工艺参数:纤维素酶用量为0.57 mL,β-环糊精0.69 g,液料比37,超声时间60 min,超声温度60℃,此时茶多酚提取得率达13.87%,比传统水提取2次的得率高6.86%,所得茶多酚具有较好的抗氧化活性,相同质量浓度下茶多酚总还原性、ABTS+·清除能力和·OH清除能力明显高于Vc,DPPH·清除能力与Vc相当.Tea polyphenols were extracted from stir-fried green tea by enzymatic method and ultrasound combined withβ-cyclodextrin.The main factors affecting the extraction process were determined preliminarily by single factor variance test,and then the central combination test was designed to further optimize the process parameters:the dosage of cellulase was 0.57 mL,the dosage ofβ-cyclodextrin was 0.69 g,and the liquid content was 0.57 mL.The yield of tea polyphenols reached 13.87%when the ratio of materials was 37,the ultrasonic time was 60 min,and the ultrasonic temperature was 60℃.The yield of tea polyphenols was 6.86%higher than that of traditional water extraction twice.The tea polyphenols obtained had better antioxidant activity.The total reducing power,ABTS+·clearing ability and·OH scavenging ability of tea polyphenols were significantly higher than Vc at the same mass concentration,and DPPH·clearing ability was comparable to Vc.

关 键 词：酶法 Β-环糊精 超声 协同提取 抗氧化活性 

分 类 号：R284.2[医药卫生—中药学]