食品科学

• 基础研究 • 上一篇    下一篇

梨幼果多酚的纯化及其抗氧化性

朱 洁,王红宝,孔佳君,宋小飞,陶书田*   

  1. 南京农业大学园艺学院,江苏 南京 210095
  • 出版日期:2017-03-15 发布日期:2017-03-28

Purification and Antioxidant Activity of Polyphenols from Young Pear Fruits

ZHU Jie, WANG Hongbao, KONG Jiajun, SONG Xiaofei, TAO Shutian*   

  1. College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
  • Online:2017-03-15 Published:2017-03-28

摘要: 采用5 种大孔吸附树脂分离纯化梨幼果多酚,并测定其抗氧化性。结果表明,综合分析吸附与解吸效果,NKA-9大孔树脂性能较好,最适合用来纯化梨幼果多酚;NKA-9大孔树脂对梨幼果多酚进行纯化时,最适宜的条件为:将2 mg/mL的多酚提取液调至pH值为5.0,设定进样流速为1 mL/min,充分吸附,然后用70%的乙醇为洗脱液进行动态洗脱,洗脱流速为1 mL/min,用此方法纯化后的梨幼果多酚的纯度从6.23%提高到30.68%;梨幼果多酚粗品对1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl radicals,DPPH)自由基、2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐自由基(2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate) radicals,ABTS+·)、亚硝酸基的IC50值分别为:151.07、152.48、490.35 μg/mL;梨幼果多酚纯品对DPPH自由基、ABTS+•、亚硝酸基的IC50值分别为:122.12、130.78、392.09 μg/mL;纯化后的多酚样品抗氧化能力比粗品有所增强。

关键词: 大孔树脂, 梨幼果多酚, 纯化, 抗氧化性

Abstract: The polyphenols from young pear fruits were purified by 5 kinds of macroporous adsorption resins, and their antioxidant activity was determined. The results indicated that NKA-9 resin had better adsorption and desorption properties than four other resins. Therefore, it was the most suitable resin to purify polyphenols from young pear fruits. The optimum conditions for purification were as follows: after pH adjustment to 5.0, the polyphenol at 2 mg/mL was passed through the resin at a flow rate of 1 mL/min, followed by desorption with 70% ethanol at a flow rate of 1 mL/min. Under these conditions, the purity of the polyphenols from young pear fruits increased from 6.23% to 30.68%. Both the crude and purified samples had the ability to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) radicals and nitrite, with IC50 values of 151.07, 152.48 and 490.35 mg/mL versus 122.12, 130.78 and 392.09 mg/mL, respectively. Conclusively, the antioxidant capacity of the purified polyphenols was better than that of the crude sample.

Key words: macroporous resins, polyphenols from young pear fruits, purification, antioxidation

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