啤酒花多酚的提取工艺及抗氧化活性的研究

通过单因素和正交试验确定了酒花多酚的最佳提取工艺:浸提剂为70%丙酮,料液比1:25(g/ml),回流提取温度45℃,提取时间为1h,在此条件下多酚的提取量达到47.29mg/g干酒花。抗氧化实验结果显示酒花多酚对DPPH自由基的清除能力(IC506.72μg/ml)优于抗坏血酸(IC508.79μg/ml)和单宁酸(IC507.68μg/ml),弱于茶多酚(IC505.77μg/ml);酒花多酚的还原力(EC500.111mg/ml)与抗坏血酸(EC500.101mg/ml)接近,弱于单宁酸(EC500.079mg/ml)和茶多酚(EC500.072mg/ml);酒花多酚对小鼠肝匀浆脂质过氧化产生丙二醛(MDA)的抑制能力(IC500.179mg/ml)优于单宁酸(IC500.462mg/ml),弱于茶多酚(IC500.136mg/ml)。

Studies on Extraction Technics and Anti-oxidative Effect of Polyphenol from Humulus lupulus L

Confirm the optimum extraction technics of polyphenol of Humulus lupulus by single factor and orthogonal test: impregnant’s (acetone) concentration 70%, the ratio of materiel and impregnant 1:25(g/ml), circumfluence temperature 45℃, time 1h and extraction quantity achieve 47.29mg/g dry Humulus lupulus at this condition. The results of anti-oxidative test showed that the polyphenol extracts from Humulus Lupulus has stronger scavenging effects on [DPPH]freedom radical (IC506.72μg/ml) than ascorbic acid (IC508.79μg/ml) and tannic acid (IC507.68μg/ml), weaker than tea polyphenols (IC505.77μg/ml); it has nearly reducing capacity (EC500.111mg/ml) as ascorbic acid (EC500.101mg/ml), weaker than tannic acid (EC500.079mg/ml) and tea polyphenols (EC500.072); it also has stronger inhibition effect on MDA produced by lipid-peroxidation in liver homogenate of small rat (IC500.179mg/ml)than tannic acid (IC500.462mg/ml), weaker than tea polyphenols (IC500.136mg/ml).