雪莲果乙醇提取液清除羟自由基的抗氧化性能研究

Studies on Antioxidation of ethanol Extractions from Yacon to Scavenge Hydroxyl Radical

以水、甲醇、乙醇、丙酮、乙酸乙酯做溶剂,对雪莲果抗氧化活性成分的提取液进行了初探,其中以乙醇、甲醇浸提液效果较好。然后以乙醇为溶剂,分别研究了温度、时间、酸度对雪莲果果肉与果皮提取液清除羟自由基的抗氧化活性的影响,得到雪莲果清除羟自由基的抗氧化活性成分提取的最佳条件为:工业乙醇做溶剂,原料与溶剂用量比为1∶4,温度50℃,时间2 h,pH=5;雪莲果皮乙醇提取液的抗氧化活性比果肉提取液的活性高。

This paper studied antioxidant active components of extraction from yacon, using water, methanol, ethanol and acetone and ethyl acetate as solvents. Comparatively, the active components of methanol and ethanol extractions from yacon were the best among them. Then using alcohol as solvent, it was studied that antioxidant activation of ethanol extractions from pulp and peel in yacon to scavenge hydroxyl radical in different temperature, time and acidity. It was shown that the optimal extraction conditions were as follows： the optimal mass ratio of yacon to alcohol was 1 ： 4, reaction temperature 50℃, reaction time 2 hours, and pH = 5. The antioxidant activity of ethanol extraction from peel in yacon had higher than that from pulp in yacon.