丁香抗氧化活性物质提取及人工胃肠液对其活性的影响

采用水浴振荡、超声、微波和超声-微波协同对丁香抗氧化活性物质进行了提取,并用人工胃、肠液对有效部位进行了处理。结果表明,在4种提取方法中,协同提取和微波提取总多酚、总黄酮得率以及抗氧化能力要优于另外2种方法,协同提取时间仅为微波提取的1/2,协同提取效率最高。人工胃液处理后,丁香有效部位抗氧化活性得到显著提高(P<0.001),而人工肠液处理后,其抗氧化活性却显著性降低(P<0.001)。

Extraction of Antioxidants from Clove and Effect of Artificial Gastrointestinal Juice Immersion on Its Antioxidant Properties

The antioxidants of clove were extracted by water bath shaking, ultrasonic-assisted extraction (UAE), microwave-assisted extraction (MAE) and ultrasonic and microwave-assisted extraction (UMAE), the effective fraction of clove were immersed in the artificial gastrointestinal juice. The results showed that the total polyphenols and flavonoids recoveries were highest, and the antioxidant capacities were strongest for the extracted liquids by MAE and UMAE. However, the extraction time of UMAE was only half of that of MAE. The extraction efficiency of UMAE was the highest. The antioxidant capacities of the effective fraction of clove were significantly improved after immersed by the artificial gastric juice (P<0.001), while its antioxidant capacities were significantly reduced after immersed by the artificial intestinal juice (P<0.001).