岭丰糯荔枝叶片的抗氧化能力研究  

Study on Antioxidant Capacity of Lingfengnuo Litchi Leaves

作　　者：唐海尧 陈雅萍 王霞 陈壁瑶 陈勇[1] 刘和平[1] Tang Haiyao;Chen Yaping;Wang Xia;Chen Biyao;Chen Yong;Liu Heping(Yangjiang Vocational and Technical College,Yiangjiang 529500,China)

机构地区：[1]阳江职业技术学院,广东阳江529500

出　　处：《广东化工》2022年第22期79-81,49,共4页Guangdong Chemical Industry

基　　金：阳江职业技术学院科技项目(2019kjyb01);阳江市科技项目(SDZX2021045);阳江职业技术学院大学生创新创业训练计划项目(CXCY2021002);阳江职业技术学院大学生创新创业训练计划项目(CXCY2021009)。

摘　　要：为研究新品种荔枝——“岭丰糯”叶片的性质,提升综合利用率,通过乙醇提取法制备岭丰糯叶片提取液,并测试该提取液的抗氧化能力。以岭丰糯叶片提取液对DPPH·自由基清除能力的大小为指标,采用单因素实验的方法分别考察乙醇浓度、提取温度、液料比(乙醇体积mL∶岭丰糯叶片质量g)、提取时间4个因素对清除率大小的影响,再结合正交实验,确定岭丰糯叶片提取液的最优提取制备工艺。结果表明,岭丰糯叶片提取液的最佳制备条件为:乙醇体积分数50%、提取温度60℃、液料比150∶1、提取时间60 min,在此条件下岭丰糯叶片提取液对DPPH·自由基清除效果达到最佳,其清除率可达67.5%。In order to study the properties of the leaves of a new litchi variety–“lingfengnuo”and improve the comprehensive utilization rate,the extract of lingfengnuo leaves was prepared by ethanol extraction method,and the antioxidant capacity of the extract was tested.Taking the DPPH·free radical scavenging ability of lingfengnuo leaf extract as the index,the effects of ethanol concentration,extraction temperature,liquid material ratio(ethanol volume ml:lingfengnuo leaf mass g)and extraction time on the scavenging rate were investigated by single factor experiment.Combined with orthogonal experiment,the optimal extraction and preparation process of lingfengnuo leaf extract was determined.The results showed that the optimum preparation conditions of lingfengnuo leaf extract were as follows:50%ethanol volume fraction,extraction temperature 60℃,liquid material ratio 150∶1 and extraction time 60 min.Under these conditions,the scavenging effect of lingfengnuo leaf extract on DPPH·free radical was the best,and its scavenging rate was 67.5%.

关 键 词：岭丰糯 荔枝叶片 抗氧化性 DPPH·自由基 正交实验 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]