摘要
通过单因素实验和正交实验,确定了闪式提取花生红衣总多酚的最佳工艺条件;并研究了花生红衣总多酚对酪氨酸酶的抑制作用及清除DPPH自由基的能力。闪式提取最佳工艺条件为:乙醇浓度80%,料液比1∶25(g/mL),提取电压90V,提取3次,每次2min,该条件下,花生红衣总多酚的平均提取率为96.94%;花生红衣总多酚对酪氨酸酶的抑制率达到50%(IC50)时所需的花生红衣总多酚的质量浓度为0.451mg/mL,最高抑制率可达89.65%;并且花生红衣总多酚清除DPPH自由基的能力大于VC,稍弱于没食子酸。
The optimum technology of extracting total polyphenols of peanut testa by flash- extraction was established using single factor experiment and orthogonal test.The inhibitory effect on tyrosinase and scavenging action on DPPH · of polyphenols were studied. The optimum extraction conditions were as follows： ethanol concentration of 80%, material-to-liquid ratio of 1 ：2.5 （g/mL） ,90V voltage, three times extraction, each for 2min. Results indicated that under these conditions the extraction yield of total polyphenols was 96.94%. The mass concentration of polyphenols in the extract needed for inhibitory effect on tyrosinase to 50% （ICso）was 0.451 mg/mL. And the highest inhibition rate was 89.65% ,the scavenging action of polyphenols to DPPH ~ was obviously higher than Vc ,a little weaker than gallic acid.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第9期242-245,249,共5页
Science and Technology of Food Industry
