超声法提取橘子皮单宁及其抗氧化研究  

Study on Ultrasonic Extraction of Tannin from Orange Peel and Its Antioxidant Activity

作　　者：陈秋娟[1] 谢微[2] 胡月芳[1] 梁冬梅[1] 黄小英 CHEN Qiu-juan;XIE Wei;HU Yue-fang;LIANG Dong-mei;HUANG Xiao-ying(College of Materials and Chemical Engineering,Hezhou University,Hezhou 542899,China;Research Institute of Food Science&Engineering Technology,Hezhou University,Hezhou 542899,China)

机构地区：[1]贺州学院材料与化学工程学院,广西贺州542899 [2]贺州学院食品科学与工程技术研究院,广西贺州542899

出　　处：《中国调味品》2022年第4期74-77,共4页China Condiment

基　　金：广西果蔬保鲜和深加工研究人才小高地开放课题(2018GSXGD10);2019年广西自治区级大学生创新创业训练计划项目(20191183826);2017年广西自然科学基金面上项目(2017GXNSFAA198274);广西自然科学基金青年科学基金项目(2018GXNSFBA281200)。

摘　　要：以橘子皮为原料,采用超声法提取工艺,在单因素试验的基础上通过正交试验优化了单宁的提取工艺,并考察了单宁的抗氧化活性。研究结果表明,橘子皮单宁提取的最佳工艺条件为乙醇浓度50%、料液比1∶10(g/mL)、超声时间15 min、超声温度60℃,在此条件下提取率最高,达到25.04%。此外,以Vc为对照对提取橘子皮单宁进行抗氧化活性测定,结果表明,橘子皮单宁对·OH和DPPH·的清除率分别为73.37%和78.52%,表明橘子皮单宁有较强的抗氧化活性。Using orange peel as the raw material,the ultrasonic extraction process is used to optimize the extraction process of tannin by orthogonal test on the basis of single factor test,and the antioxidant activity of tannin is investigated.The results show that the best technological conditions for the extraction of tannin from orange peel are ethanol concentration of 50%,solid-liquid ratio of 1∶10(g/mL),ultrasonic time of 15 min,ultrasonic temperature of 60℃.Under these conditions,the extraction is the highest and could reach up to 25.04%.In addition,Vc is used as the control to determine the antioxidant activity of tannin from orange peel.The results show that the scavenging rate of tannin from orange peel on·OH and DPPH·is 73.37% and 78.52% respectively,indicating that tannin from orange peel has strong antioxidant activity.

关 键 词：橘子皮 单宁 超声 提取 抗氧化活性 

分 类 号：TS202.1[轻工技术与工程—食品科学]