| 胡椒叶抗氧化物质提取条件初探 |
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| 引用本文： | 张水平,谷风林,吴桂苹,贺书珍,王庆煌.胡椒叶抗氧化物质提取条件初探[J].热带作物学报,2014,35(1):115-120. |
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| 作者姓名： | 张水平 谷风林 吴桂苹 贺书珍 王庆煌 |
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| 作者单位： | 1 中国热带农业科学院香料饮料研究所
2 华中农业大学食品科学技术学院;1 中国热带农业科学院香料饮料研究所 3 农业部香辛饮料作物遗传资源利用重点实验室 4 国家重要热带作物工程技术研究中心;1 中国热带农业科学院香料饮料研究所 3 农业部香辛饮料作物遗传资源利用重点实验室 4 国家重要热带作物工程技术研究中心;1 中国热带农业科学院香料饮料研究所 3 农业部香辛饮料作物遗传资源利用重点实验室 4 国家重要热带作物工程技术研究中心;1 中国热带农业科学院香料饮料研究所 3 农业部香辛饮料作物遗传资源利用重点实验室 4 国家重要热带作物工程技术研究中心 |
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| 基金项目： | 国家科技支撑计划课题（No. 2012BAD36B03）；国家重大科技成果转化项目“重要热带作物产品加工关键技术产业化应用”。 |
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| 摘 要： | 采用系统溶剂提取法处理胡椒叶,确定了胡椒叶的乙醇提取相和水提取相具有较强的DPPH自由基清除能力和较高的多酚含量;通过对胡椒嫩叶、完全稳定叶和老叶的乙醇和水提取液的DPPH自由基清除能力和多酚含量的测量,得出胡椒嫩叶的多酚含量较高,抗氧化活性较高,老叶次之;采用不同浓度的乙醇水溶液常温搅拌浸提胡椒老叶,得出50%左右的乙醇水溶液提取液具有较强的清除自由基能力,较高的多酚含量(5.4 g/100g)和黄酮类化合物含量(0.8 g/100g)。
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| 关 键 词： | 胡椒叶 抗氧化 DPPH自由基 多酚 黄酮类 |
Primary Exploration of the Extraction Conditions of the Antioxidant from Piper nigrum Linn. Leaves |
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| ZHANG Shuiping,GU Fenglin,WU Guiping,HE Shuzhen and WANG Qinghuang.Primary Exploration of the Extraction Conditions of the Antioxidant from Piper nigrum Linn. Leaves[J].Chinese Journal of Tropical Crops,2014,35(1):115-120. |
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| Authors: | ZHANG Shuiping GU Fenglin WU Guiping HE Shuzhen and WANG Qinghuang |
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| Institution: | 1 Spice and Beverage Research Institute, CATAS
2 College of Food Science and Technology, Huazhong Agricultural University;1 Spice and Beverage Research Institute, CATAS 3 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture, 4 National Center of Important Tropical Crops Engineering and Technology Research;1 Spice and Beverage Research Institute, CATAS 3 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture, 4 National Center of Important Tropical Crops Engineering and Technology Research;1 Spice and Beverage Research Institute, CATAS 3 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture, 4 National Center of Important Tropical Crops Engineering and Technology Research;1 Spice and Beverage Research Institute, CATAS 3 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture, 4 National Center of Important Tropical Crops Engineering and Technology Research |
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| Abstract: | It was ascertained that the ethanol extraction phase and the water extraction phase possess the stronger activity of the DPPH free radical scavenging capacity and the higher levels of polyphenol content by the way of the system solvent extraction. It was concluded that older leaves had stronger antioxidant activity by comparing DPPH free radical scavenging capacity and polyphenol content of the tender leaves, the complete stability lobe and the old leaves. The solution from extraction using 50% ethanol water had stronger activity of free radical scavenging capacity and higher levels of polyphenol content(5.4 g/100g)and flavonoids content(0.8 g/100g)through room temperature agitation leaching using ethanol water with different concentration. |
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| Keywords: | Piper nigrum L leaves Antioxidant activity Free radical scavenging activity Polyphenolic Flavonoids |
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