摘要
以昆明安宁八街食用玫瑰为原料,对其多酚提取工艺及纯化前后抗氧化活性进行研究。结果表明,提取温度是影响食用玫瑰多酚提取效果的主要因素;超声提取的最佳条件为乙醇体积分数70%、提取温度40℃、料液比1∶25(g/m L)、提取3次,提取时间每次40 min,经实验验证此条件下总多酚含量为93.81 mg/g;通过9种树脂静态吸附及解析性能比较,确定XAD-7型树脂为多酚分离纯化的理想树脂;对比纯化前后玫瑰花多酚对DPPH自由基、ABTS自由基的氧化能力,纯化前对DPPH自由基和ABTS自由基清除能力IC50值分别为209.27、505.67μg/m L;纯化后分别为96.30、378.09μg/m L;结果表明玫瑰花多酚经XAD-7型大孔树脂纯化后能提高其抗氧化活性。
Rosa chinensis ＇ An Ning Ba Jie＇ as the raw material, the extraction process of polyphenol and the antioxidant activity before and after purification were studied. The extraction temperature were identified as main factor that influence extraction efficiency.The optimum conditions for the ultrasonic extraction of polyphenols from rose were found to be with 70% ethanol at solid-to=liquid ratio 1：25 （g/mL）for 40 min with ultrasonic temperature 40℃ with extraction three times.Under these conditions,the extraction of total phenol was 93.81 mg/g.The XAD-7 resin was found to be the ideal resin for the purification of phenolics from rose by comparing the static adsorption and analytical properties of nine resins.Before purification of DPPH and ABTS free radical scavengingIC50 values were 209.27 μg/mL and 505.67 μg/mL, after purification, they were 96.30 μg/mL and 378.09 μg/mL, respectively.The results showed that rose polyphenols could enhance their antioxidant activity after purification by XAD-7 macroporous resin.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第23期164-169,共6页
Science and Technology of Food Industry
基金
国家自然科学基金(31600274
31460083)
昆明安宁八街食用玫瑰成分分析(KKF0201562034)
关键词
食用玫瑰花
多酚
提取工艺
大孔树脂纯化
抗氧化活性
edible rose
polyphenols
extraction technology
macroporous resin purification
antioxidative activity
