油茶饼提取物抗氧化作用及抑菌效果的研究

Antioxidation ability and antibacterial effect of the extract from oil-tea camellia seed cake

用含水甲醇对油茶饼进行浸提、过滤和浓缩处理后,将其浓缩液继续进行梯度沉淀,并对梯度沉淀提取物进行定性研究和清除DPPH.自由基活性、抑菌活性的研究。结果表明,梯度沉淀物中含有缩合单宁物质、黄酮类化合物和皂甙等功能性成分,其中缩合单宁物质、黄酮类化合物具有清除DPPH.自由基和抑菌的活性。

The oil-tea camellia seed cake was extracted with methanol containing water, then filtrated and concentrated to obtain concentrated solution. The concentrated solution was treated by gradient precipitation. The gradient deposits were qualitatively analyzed, and their activities of antioxidation and anti-bacterial were also studied. The results showed that the gradient deposits had the activity of antioxidation and antibacterial, their functional components were tannin and flavonoid.