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苹果多酚的超声波提取及抗氧化作用研究
引用本文:金莹,孙爱东,胡晓丹,王晓楠.苹果多酚的超声波提取及抗氧化作用研究[J].北京林业大学学报,2007,29(5):137-141.
作者姓名:金莹  孙爱东  胡晓丹  王晓楠
作者单位:1.北京林业大学林木花卉遗传育种教育部重点实验室
摘    要:苹果中富含维生素、矿物质、黄酮类、酚类等多种生物活性物质,具有预防多种疾病的作用,其中原花青素和绿原酸为苹果中主要的酚类物质,且具有很强的抗氧化作用. 该文以国光苹果为试验材料,通过对苹果多酚超声波提取条件的研究,确立了提取的最佳工艺参数,并对苹果多酚的体外抗氧化性进行了研究,采用DPPH法和2-脱氧-D-核糖法研究了苹果多酚对DPPH自由基和·OH自由基的抑制效果. 结果表明,乙醇可作为苹果多酚的良性提取溶剂,其超声波提取的最佳工艺条件:乙醇浓度为60%,料液比为1∶6,提取时间为20 min,提取温度为60℃,提取一次. 苹果多酚清除DPPH自由基速度快,其抗氧化能力可与葡萄籽多酚相媲美. 通过2-脱氧D-核糖法可以看出:在一定浓度范围内,苹果提取物有很强的抗氧化能力,其最佳浓度范围为8~10 mg/mL,此外,苹果提取物及葡萄籽提取物清除羟基自由基(5OH)的效果远远高于茶多酚. 

关 键 词:苹果多酚    超声波提取    抗氧化    1    1-苯基苦基苯肼
文章编号:1000-1522(2007)05-0137-05
收稿时间:1900-01-01
修稿时间:2007-03-09

Ultrasonic extraction and antioxidant activities of apple polyphenols
JIN Ying,SUN Ai-dong,HU Xiao-dan,WANG Xiao-nan.Ultrasonic extraction and antioxidant activities of apple polyphenols[J].Journal of Beijing Forestry University,2007,29(5):137-141.
Authors:JIN Ying  SUN Ai-dong  HU Xiao-dan  WANG Xiao-nan
Institution:1.College of Biological Sciences and Biotechnology,Beijing Forestry University,100083,P.R.China;2.Technical Center of Shandong Entry-Exit Inspection and Quarantine Bureau,Qingdao City,266002,P.R.China
Abstract:Apple is rich in many bioactive substances, such as vitamins, minerals, flavonoids, phenols etc., and it can prevent many kinds of diseases. Proanthocyanidin and chlorogenic acid are main phenol materials in apple. Takingthe Rolls apple as research material, this research established the optimum technological parameters of supersonic extracting conditions of apple polyphenol(AP), then made a study on their vitro anti oxidation character, and further proved the DPPH(1,1 Diphenyl-2-picrylhydrazyl) radical and ·OH radical inhibition effects by means of DPPH and 2-oxidize-D-ribose method. The results showed that ethanol could act as the favorable extracting solvent for AP; the optimum ultrasonic extraction technological conditions were 20 minutes of time length, 60℃ of temperature, 60% of the ethanol and 6 to 1 of the solvent dissolved matter ratio. Meanwhile, the scavenging action of DPPH radicals in AP was better than that of tea polyphenol and BHT, and it had the same antioxidant activities with BHT. Apple extracts had powerful antioxidant activities within certain concentration of 8-10 mg/mL. In addition, apple extracts and grape seed extracts with proanthocyanidins and chlorogenic acid as main component showed much better antioxidant activities than tea polyphenol.
Keywords:apple polyphenol(AP)  ultrasonic extraction  anti-oxidant  DPPH(1  1-Diphenyl-2-picrylhydrazyl)
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