摘要
研究比较四段分级提取石榴皮多酚产物的体外抗氧化活性的差异,并与VC进行了比较。结果表明:各级石榴皮多酚提取物都具有较强的清除自由基的能力,它们清除三种自由基的能力由大到小为:ABTS+自由基>DPPH·自由基>·OH自由基。石榴皮多酚粗提物经大孔树脂纯化以及乙酸乙酯萃取后,多酚含量提高,清除自由基的能力增强。各阶段产物对三种自由基的清除能力强弱顺序均为:乙酸乙酯相萃取物>树脂纯化物>水相保留物>VC>粗提物,它们的总抗氧化能力强弱顺序为:VC>乙酸乙酯相萃取物>树脂纯化物>水相保留物>粗提物,它们的还原能力强弱顺序为:乙酸乙酯相萃取物>树脂纯化物>VC>水相保留物>粗提物。这些结果说明:经过粗提、树脂纯化及乙酸乙酯萃取得到的石榴皮多酚具有相对最高的抗氧化性能。
The in vitro antioxidant capacities of the pomegranate peel polyphenols extracts collected at different separation stages were assayed and compared, with VC been as reference. The results showed that. All the extracts had obviously free radicals scavenging activities , which ranked of ABTS＋·〉DPPH·〉·OH. From crude extract to resin purification product and then to ethyl acetate extraction phase product , the samples＆#39; total polyphenol content and antioxidant capacity values were improved continually. The radical scavenging activities of the different samples were in the order of ethyl acetate phase extract〉resin purification product〉water phase extract〉VC〉crude extract, the total antioxidant capacities of them were in the order of VC〉ethyl acetate phase extract〉resin purification product〉water phase extract〉crude extract, and the reducing capabilityies of them were in the order of ethyl acetate phase extract〉resin purification〉VC〉water phase extract〉crude extract. These results indicate that we can get relatively highest antioxidative pomegranate peel polyphenol extract by coarse extraction, resin purification and ethyl acetate extraction.
出处
《食品研究与开发》
CAS
北大核心
2015年第10期30-34,69,共6页
Food Research and Development
关键词
石榴皮
多酚提取物
抗氧化活性
pomegranate peel
polyphenol extract
antioxidation capability
