食品科学 ›› 2012, Vol. 33 ›› Issue (2): 16-19.doi: 10.7506/spkx1002-6630-201702004

• 工艺技术 • 上一篇    下一篇

蒜头果皮果肉抗氧化成分提取及其抗氧化性质研究

唐婷范,刘雄民,凌 敏,李伟光   

  1. 广西大学化学化工学院
  • 出版日期:2012-01-25 发布日期:2012-01-16
  • 基金资助:
    广西自然科学基金项目(桂科基0832002);广西教育厅科研项目(200807MS149)

Extraction and Antioxidant Properties of Phenolic Components from Peel and Flesh of Malania oleifera Chun

TANG Ting-fan,LIU Xiong-min,LING Min,LI Wei-guang   

  1. College of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China
  • Online:2012-01-25 Published:2012-01-16

摘要: 以脱油脂后蒜头果的果皮果肉渣为原料,采用回流法提取其抗氧化成分,并研究其抗氧化性质。结果表明:以pH4的Hcl溶液为溶剂、料液比1:30(g/mL)、70℃水浴1h条件下提取2次,蒜头果皮果肉多酚抗氧化成分得率为3.29%。其多酚化合物对羟自由基(·OH)和二苯基苦基肼自由基(DPPH自由基)均有较强的清除作用,最大清除率分别为74.00%和76.54%,其中对DPPH自由基清除率强弱依次为蒜头果皮果肉水提取物>抗坏血酸>单宁酸。

关键词: 蒜头果, 提取, 多酚, 抗氧化性

Abstract: Phenolic components from the peel and flesh of Malania oleifera Chun were extracted by reflux extraction and their antioxidant activities were studied. The extraction rate of polyphneols was 3.29% after twice-repeated extractions for 1 h each time with pH 4 HCl solution at a solid-to-liquid ratio of 1:30 (g/mL) in 70 ℃ water bath. The extract obtained under these conditions showed strong scavenging effect on hydroxyl and DPPH free radicals and the maximum scavenging rates were 74.00% and 76.54%, respectively. A ranking of the extraction, ascorbic acid and tannic acid in decreasing order of DPPH free radical scavenging activity was observed.

Key words: Malania oleifera Chun, extraction, polyphenols, antioxidation

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