茉莉花茶中茶多酚的提取分离纯化及其抗氧化性能研究

Research on the Extract Separation Purification and Antioxidant Activity of Tea Polyphenols from Jasmine Tea

本实验采用溶剂法浸提茉莉花茶中茶多酚,研究发现,相对最优的工艺条件为:温度70℃,乙醇溶液浓度60%,提取次数1次,提取时间60min。在此浸提工艺下提取到茶多酚粗提物后用石油醚、氯仿和乙酸乙酯萃取,得乙酸乙酯相过聚酰胺柱分离纯化,将得到的不同洗脱组分过高效液相色谱检测发现:30%乙醇洗脱组分含表儿茶素没食子酸酯(ECG)最高,60%乙醇洗脱组分中含有表没食子儿茶素没食子酸酯(EGCG),95%乙醇洗脱组分主要是儿茶素没食子酸酯(CG)。继而对不同组分进行抗氧化活性研究得出:60%洗脱组分对油脂的抗氧化活性最高;30%洗脱组分与60%洗脱组分对DPPH自由基50%清除率的浓度分别为0.1723mg/ml、0.1693mg/ml。

Tea polyphenols was the tea polyhydroxy mixture of phenolic compounds. This was a solvent extraction experiment with jasmine tea. The relatively optimal conditions were temperature 70℃, the concentration of ethanol solution of 60%, extract 1 time for 60min. The highest content of polyphenols was the use of ethanol extraction followed by petroleum ether, ethyl acetate and chloroform extraction, ethyl acetate phase over a polyamide column separation and purification with 30%, 60%, 95% of the ethanol eluate elution respectively, the eluate would be tested over liquid chromatography with HPLC conditions 30% ethanol eluate contains epicatechin gallate （ECG）, 60% ethanol eluate contained epigallocatechin gallate （EGCG）, 95% ethanol eluate eluting fluid catechin gallate （CG） and 60% fat-eluting system the highest antioxidant activity. 30% elution system and 60% elution system of 50% of DPPH free radical clearance rate of the concentration of 0.1723mg/ml, 0.1693mg/ml.