西柚皮多酚提取工艺优化及其抗氧化活性  

Optimization of Extraction Process and Antioxidant Activity of Grapefruit Peel Polyphenols

作　　者：张波 杨若琦 孙红艳[1] ZHANG Bo;YANG Ruo-qi;SUN Hong-yan(School of Environment and Resources,Taiyuan University of Science and Technology,Taiyuan 030024,Shanxi,China)

机构地区：[1]太原科技大学环境与资源学院,山西太原030024

出　　处：《食品研究与开发》2023年第9期106-111,共6页Food Research and Development

基　　金：山西省重点研发计划项目(201903D221066);太原科技大学博士科研启动基金(20192046、20192051);山西省高等学校科技创新项目(2020L0364);山西省基础研究计划青年项目(202203021212310)。

摘　　要：以西柚皮为原料进行多酚的提取,并测定提取物的抗氧化活性。通过单因素试验结合正交试验对西柚皮多酚的超声辅助提取工艺进行优化,利用铁离子还原/抗氧化能力法测定提取物总抗氧化能力,用邻二氮菲法测定羟基自由基清除能力。研究结果表明,西柚皮中多酚的最佳提取工艺条件为提取时间60 min、提取温度60℃、乙醇体积分数40%、料液比1∶50(g/mL),该条件下西柚皮多酚提取率为(19.70±0.12)mg/g。抗氧化试验结果表明,西柚皮多酚总抗氧化能力为(0.86±0.02)μmol/L,羟基自由基清除率为(20.34±0.30)%。Polyphenols were extracted from grapefruit peel and their antioxidant activity was determined.The ultrasonic-assisted extraction process of polyphenols from grapefruit peel was optimized by the single-factor test combined with the orthogonal test,and the total antioxidant capacity of the extract was determined by the ferric reducing/antioxidant power(FRAP)assay and the hydroxyl radical scavenging capacity was determined by the o-phenanthroline method.The results showed that the optimum extraction conditions for the polyphenols in grapefruit peel were:extraction time of 60 min,extraction temperature of 60℃,ethanol volume fraction of 40%,and material-to-liquid ratio of 1∶50(g/mL),and the maximum extraction rate was(19.70±0.12)mg/g.The antioxidant test results showed that the total antioxidant capacity of grapefruit peel polyphenols was(0.86±0.02)μmol/L and the hydroxyl radical scavenging rate was(20.34±0.30)%.

关 键 词：西柚皮 多酚 提取工艺 超声辅助提取法 抗氧化性 羟基自由基清除能力 

分 类 号：TS209[轻工技术与工程—食品科学] TQ28[轻工技术与工程—食品科学与工程]