食品科学 ›› 2006, Vol. 27 ›› Issue (10): 297-302.

• 工艺技术 • 上一篇    下一篇

啤酒花多酚的提取工艺及抗氧化活性的研究

 杨小兰,  田艳花,  师成滨,  郑海鹰,  张晓云   

  1. 山西大学生命科学与技术学院; 山西医科大学第一医院
  • 出版日期:2006-10-15 发布日期:2011-11-16

Studies on Extraction Technics and Anti-oxidative Effect of Polyphenol from Humulus lupulus L

YANG  Xiao-Lan,   Tian-Yan-Hua,   Shi-Cheng-Bin,   Zheng-Hai-Ying,   Zhang-Xiao-Yun   

  1. 1.College of Life Sciences and Technology, Shanxi University, Taiyuan 030006, China; 2.The First Hospitol, Shanxi Medical University, Taiyuan 030001, China
  • Online:2006-10-15 Published:2011-11-16

摘要: 通过单因素和正交试验确定了酒花多酚的最佳提取工艺:浸提剂为70%丙酮,料液比1:25(g/ml),回流提取温度45℃,提取时间为1h,在此条件下多酚的提取量达到47.29mg/g干酒花。抗氧化实验结果显示酒花多酚对DPPH自由基的清除能力(IC506.72μg/ml)优于抗坏血酸(IC508.79μg/ml)和单宁酸(IC507.68μg/ml),弱于茶多酚(IC505.77μg/ml);酒花多酚的还原力(EC500.111mg/ml)与抗坏血酸(EC500.101mg/ml)接近,弱于单宁酸(EC500.079mg/ml)和茶多酚(EC500.072mg/ml);酒花多酚对小鼠肝匀浆脂质过氧化产生丙二醛(MDA)的抑制能力(IC500.179mg/ml)优于单宁酸(IC500.462mg/ml),弱于茶多酚(IC500.136mg/ml)。

关键词:  , 酒花多酚, 提取工艺, DPPH自由基, 还原力, 脂质过氧化

Abstract: Confirm the optimum extraction technics of polyphenol of Humulus lupulus by single factor and orthogonal test: impregnant’s (acetone) concentration 70%, the ratio of materiel and impregnant 1:25(g/ml), circumfluence temperature 45℃, time 1h and extraction quantity achieve 47.29mg/g dry Humulus lupulus at this condition. The results of anti-oxidative test showed that the polyphenol extracts from Humulus Lupulus has stronger scavenging effects on [DPPH]freedom radical (IC506.72μg/ml) than ascorbic acid (IC508.79μg/ml) and tannic acid (IC507.68μg/ml), weaker than tea polyphenols (IC505.77μg/ml); it has nearly reducing capacity (EC500.111mg/ml) as ascorbic acid (EC500.101mg/ml), weaker than tannic acid (EC500.079mg/ml) and tea polyphenols (EC500.072); it also has stronger inhibition effect on MDA produced by lipid-peroxidation in liver homogenate of small rat (IC500.179mg/ml)than tannic acid (IC500.462mg/ml), weaker than tea polyphenols (IC500.136mg/ml).

Key words: polyphenol of Humulus lupulus L, extraction technics, DPPH freedom radical, reducing capacity, lipid- peroxidation