调味香料桂丁中黄酮类化合物的提取、纯化及抗氧化活性研究  

Extraction,Purification and Antioxidant Activity of Flavonoids in Spice Fructus cinnamomi

作　　者：杜丽霞 姜子涛 肖建军[1] 白甜甜 DU Li-xia;JIANG Zi-tao;XIAO Jian-jun;BAI Tian-tian(School of Food Engineering,Tianjin Tianshi College,Tianjin 301700,China;College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China)

机构地区：[1]天津天狮学院食品工程学院,天津301700 [2]天津商业大学生物技术与食品科学学院,天津300134

出　　处：《中国调味品》2022年第6期69-72,共4页China Condiment

基　　金：天津市高等学校自然科学研究项目(2021KJ095)。

摘　　要：采用超声波辅助提取法提取及大孔树脂法分离纯化调味香料桂丁中的黄酮类化合物,并通过清除DPPH自由基试验,以天然抗氧化剂维生素C(Vc)作参比,评价桂丁黄酮的抗氧化活性。结果表明,桂丁黄酮类化合物的最佳提取条件是乙醇浓度50%、料液比1∶50(g/mL)、提取时间60 min、提取温度60℃,桂丁黄酮的得率为10.55%。桂丁黄酮类化合物的最佳纯化条件是上样流速1.5 BV/h、洗脱流速1.5 BV/h、上样液pH值4、洗脱液乙醇浓度50%,在此条件下,其纯度由30.1%提高至62.6%;桂丁黄酮清除DPPH自由基的能力虽然比Vc弱,但仍表现出较强的抗氧化活性。Fructus cinnamomi flavonoids are extracted using ultrasonic-assisted extraction method and further separated and purified by macroporous resins.DPPH free radical scavenging experiment is conducted to evaluate the antioxidant activity of Fructus cinnamomi flavonoids with natural antioxidant vitamin C(Vc)as the reference.The results show that the optimal extraction conditions are ethanol concentration of 50%,solid-liquid ratio of 1∶50(g/mL),extraction time of 60 min,extraction temperature of 60℃,and the yield of flavonoids from Fructus cinnamomi is 10.55%.The optimal purification conditions of flavonoids are as follows:loading flow rate is 1.5 BV/h,elution flow rate is 1.5 BV/h,pH value of loading solution is 4,eluent ethanol concentration is 50%.Under these conditions,the purity of flavonoids increases from 30.1%to 62.6%.Although the DPPH free radical scavenging ability of Fructus cinnamomi flavonoids is weaker than that of Vc,they still show stronger antioxidant activity.

关 键 词：桂丁 黄酮 纯化 抗氧化 

分 类 号：TS202.3[轻工技术与工程—食品科学]