酸水解法提取酸浆果结合酚工艺及抗氧化活性

以酸浆果为试材,研究H2SO4体积浓度、液料比、水解时间、提取温度对酸浆果结合酚得率的影响及结合酚体外抗氧化能力。采用中心组合设计优化结合酚提取工艺,通过·OH、ABTS^+·及FRAP法评价结合酚体外抗氧化能力。结果表明,酸浆果结合酚最佳提取工艺为:H2SO4浓度5%,液料比55︰1 mL/g,水解时间16 h,提取温度45℃。此条件下提取得到的结合酚含量8.83±0.18 mg/g。酸浆果结合酚还原铁能力与BHT相当,比VC强,酸浆果游离酚原铁能力介于BHT与VC间(p<0.01);酸浆果结合酚、游离酚都有一定的ABTS^+·清除能力,都比VC、BHT清除能力弱(p<0.01),对·OH基团表现出一定还原能力,均比VC、BHT清除能力弱(p<0.01)。研究为酸浆果结合酚开发和利用提供依据,避免资源浪费。

Optimized Extraction and Antioxidant Activity of Polyphenols from Berry of Physali alkekengi L.

The extraction of bound phenolics from berry of Physali alkekengi L.was optimized by using a central composite design.Optimization experiments were carried out by investigating H2SO4 concentration,liquid-solid ratio,hydrolysis time and hydrolysis temperature on extraction efficiency,and its antioxidant capacity was studied.The optimum condition for flavonoids extraction was determined as follows:H2SO4 concentration 5%,liquid-solid ratio 55︰1 mL/g,hydrolysis time 16 h,hydrolysis temperature 45℃.Under such condition,the extraction yield of polyphenols from the berry of Physali alkekengi L.was 8.83±0.18 mg/g.The reduction iron capacity of free phenols from calyx of Physali alkekengi L.was comparable to that of VC,which was weaker than BHT.The reduction iron capacity of free phenols was between BHT and VC(p<0.01),The ability to clear ABTS^+·was weaker than VC and BHT(p<0.01),and the ability to reduce·OH groups was weaker than VC and BHT(p<0.01).A scientific basis for further development and utilization of polyphenols of berry of Physali alkekengi L.to avoid waste of resources was provided.