FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (7): 86-88.

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Preparation of Lichee Polyphenols and Its DPPH Radical Scavenging Activity

 XIONG  He-Jian, ZHENG  Jian-Hua, WU  Guo-Hong, WANG  Mei-Gui   

  1. College of Biological Engineering, Jimei University, Xiamen 361021, China
  • Online:2006-07-15 Published:2011-09-29

Abstract: In this paper, the preparation technology of extracting polyphenols from lichee hulls and its DPPH radical scavenging activity were studied. Lichee hulls were ground, then infused with 8 volumes(V/W) of 50% acetone solution at room temperature for 2 times, 2h per time. Under these conditions, the yield of crude polyphenols was 34.2%. The crude polyphenols was purified with AB-8 type resin, the purity of the 30% ethanol elution part, with the reclaim rate of polyphenols was 85.5%, and its IC50 value on scavenging DPPH radical was 4.17μg/ml.

Key words:  , lichee polyphenol; preparation; 2, 2-diphenyl-1-picrylhydrazyl (DPPH);