艾草多酚的提取纯化及抗氧化性能研究  

Study on extraction,purification and antioxidant properties of polyphenols from Artemisia argyi

作　　者：史娟[1] 葛红光[1] SHI Juan;GE Hong-guang(Shaanxi Key Laboratory of Catalysis,School of Chemical and Environmental Sciences,Shaanxi University of Technology,HanZhong 723001,Shaanxi,China)

机构地区：[1]陕西理工大学化学与环境科学学院陕西省催化重点实验室,陕西汉中723001

出　　处：《粮食与油脂》2021年第4期108-113,共6页Cereals & Oils

基　　金：陕西省科技厅自然科学研究项目(2019JM-545);陕西理工大学协同创新专项项目(QBXT-18-2);陕西理工大学人才启动项目(SLGRC11)。

摘　　要：以野生艾草为原料,对其多酚的超声提取、纯化及抗氧化活性进行研究。结果表明:艾草多酚超声提取的最佳条件为料液比1∶16(g/mL)、超声时间30 min、超声温度70℃、乙醇体积分数90%。抗氧化试验表明,艾草多酚对DPPH自由基具有较好的清除能力,而对羟基自由基的清除效果不显著。艾草多酚在使用过程中应注意避免光照,接触铁制、铜制金属材料及与高Ca2+含量制剂的联合使用。葡萄糖、柠檬酸、苯甲酸钠、过氧化氢及氯酸钾等均会导致多酚抗氧化能力下降;维生素C和多酚的组合则会产生明显的协同作用。The wild Artemisia argyi was taken as the raw material,the ultrasonic extraction,purification and antioxidant activity were studied.The results showed that the optimum conditions for the ultrasonic extraction were as follows:solid-liquid ratio 1∶16(g/mL),ultrasonic temperature 70℃,ultrasonic time 30 min,ethanol volume fraction 90%.Antioxidant test showed that Artemisia argyi polyphenols had a good scavenging ability on DPPH free radical,while the scavenging effect on hydroxyl radical was not distinct.The polyphenols should be avoided illumination,exposure to copper and iron metals,and combined use of high Ca2+content preparation.And glucose,citric acid,sodium benzoate,hydrogen peroxide and potassium chlorate led to the decrease of antioxidant capacity.Vitamin C exhibited a cooperative synergistic effect for antioxidant capacity of Artemisia argyi polyphenols.

关 键 词：艾草多酚 提取纯化 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]