枇杷果肉总多酚提取及体外抗氧化活性研究  

Extraction of Total Polyphenols From Loquat Pulp and Its Antioxidant Activity in Vitro

作　　者：汤承浩 TANG Cheng-hao(School of Life and Health Science,Kaili University,Kaili Guizhou 556011,China;Qiandongnan Engineering and Technology Research Center for Comprehensive Utilization of National Medicine,Kaili Guizhou 556011,China)

机构地区：[1]凯里学院大健康学院,贵州凯里556011 [2]贵州省普通高等学校黔东南民族药综合利用工程技术研究中心,贵州凯里556011

出　　处：《辽宁化工》2020年第9期1055-1058,共4页Liaoning Chemical Industry

基　　金：凯里学院2015年度科技合作协议项目(黔科合HL字[2015]7745号)资助。

摘　　要：目的:以枇杷果肉为研究对象,辅以超声波法提取总多酚。方法:通过正交试验确定最优提取工艺条件:提取温度为60℃,料液比1:35(g·mL-1),乙醇体积分数60%,超声提取时间18 min,总多酚提取率达0.94%。通过1,1-二苯基-2-苦肼基(DPPH·)清除率的测定对枇杷果肉总多酚进行体外抗氧化活性评价。结果:枇杷果肉总多酚DPPH·清除率明显高于维生素C(Vc),且枇杷果肉总多酚DPPH·半数抑制浓度(IC50=7.04μg·mL-1)优于Vc(IC50=7.70μg·mL-1)。结论:枇杷果肉总多酚是一种天然的抗氧化活性剂。Objective: To extract total polyphenols from Loquat Pulp by ultrasonic method. Methods: The optimum extraction conditions were determined by orthogonal test: extraction temperature 60℃, solid-liquid ratio 1∶35(g·m L-1), ethanol volume fraction 60%, ultrasonic extraction time 18 min. Under above conditions, the extraction rate of total polyphenols was 0.94%. The antioxidant activity of total polyphenols from Loquat Pulp was evaluated by the determination of DPPH· scavenging rate. Results: DPPH· scavenging rate of total polyphenols in Loquat Pulp was significantly higher than that of vitamin C(VC), and DPPH· 50(IC50 = 7.04 μg·m L-1) was better than VC(IC50 = 7.70 μg·m L-1). Conclusion: The total polyphenols in Loquat Pulp is a natural antioxidant.

关 键 词：枇杷果肉 总多酚 提取工艺 抗氧化活性 

分 类 号：R284.1[医药卫生—中药学]