仙人掌果多酚的提取及抗氧化活性研究

仙人掌果实富含总多酚等营养物质,但目前仅少量被采食,深加工利用较少。为增加仙人掌果的开发利用价值,本文研究了仙人掌果多酚的提取工艺。以仙人掌果实为原料,乙醇为提取溶剂,通过单因素和正交试验对多酚的提取工艺进行了优化。结果发现,仙人掌果多酚的最佳提取方法为溶剂法,提取溶剂为60%乙醇,料液比1:50(g/mL),提取温度50℃,提取时间45 min,此条件下,多酚得率为0.40%±0.02%。然后采用2,2-二苯代苦味酰基(DPPH)自由基清除法对仙人掌果多酚的抗氧化活性进行评价,发现其对DPPH自由基有明显的清除作用,IC50为1.81 mg/mL。本试验为仙人掌果在食品、药品以及化妆品等领域的应用提供了参考依据。

Study on Extraction and Antioxidant Activity of Polyphenols from Cactus Fruit

Cactus fruit is rich in polyphenols and other nutrients,however,only a small amount of cactus fruit has been eaten,and less in deep processing.The extraction process of polyphenols from cactus fruit was studied to increase the development and utilization value of cactus fruit.The single factor and orthogonal experiment were used to optimize the extraction progress for polyphenols from cactus fruit with alcohol-water as solvent.The optimal process condition was as follows:ethanol concentration 60%,solid-liquid ratio 1:50(g/mL),extraction time 45 min,and extraction temperature 50℃.Under above conditions,the extraction rate of polyphenols from cactus fruit was 0.40%±0.02%.The polyphenols of cactus fruit showed obvious scavenging effect on DPPH free radical,and IC50 was 1.81 mg/mL.It provided reference for development and utilization of cactus fruit to be used in food,medicine,cosmetics and other field.