美藤果壳多酚物质的提纯及其抗氧化性

以美藤果壳为主要原料,用乙醇提取法提取美藤果壳多酚,考察乙醇浓度、料液比、提取温度、提取时间对美藤果壳多酚得率的影响.在单因素试验的基础上,进行正交试验优化提取工艺参数后,通过大孔树脂纯化粗提物,采用高效液相色谱法(high performance liquid chromatography,HPLC)测定其中主要多酚...

Extraction and Purification of Polyphenol from Sacha Inchi Shell and Its Antioxidation

Polyphenols from the shell of sacha inchi with ethanol extraction were optimized in this work.The effects of the ethanol concentration,the material-liquid ratio,extraction temperature and the extraction time on the extraction yield of polyphenols were explored by single-factor and orthogonal test.The antioxidant of extract was studied in two different systems(hydroxyl radical and DPPH radical)and was comparable to tert-butylhydroquinone(TBHQ),vitamin C(VC)and butylated hydroxytoluene(BHT).The results showed that the influences of four factors on the extraction results of polyphenol content in the shell of sacha inchi in order were extraction temperature>concentration of ethanol>the material-liquid ratio>extraction time.The optimal techniques for extracting polyphenol in the sacha inchi shell were as follows:water bath at 90℃,the extraction solvent of ethanol of 70%,the material-liquid ratio of 1∶55(g/mL),and extracting time for 2.0 h,and thus extraction yield was 4.79%.The polyphenols from the sacha inchi shell showed a stronger scavenging hydroxyl radical activity and more effective scavenging DPPH activity compared with TBHQ,VC and BHT.The IC50 achieved 5.86×102μg/mL and 7.51μg/mL,respectively.