不同工艺的荔枝核提取物抗氧化活性的比较

Comparison on Antioxidant Activity of Substances Extracted from Litchi Seeds by Different Procedures

分别采用回流提取、热浸提取、微波辅助提取法分离荔枝核活性成分,测定了不同工艺制备的荔枝核提取物抑制油脂氧化以及清除羟基自由基和超氧阴离子自由基的抗氧化活性.结果表明,荔枝核提取物具有较强的抗氧化活性,能够有效地抑制油脂氧化;不同工艺的提取物对油脂抗氧化作用的排序为微波提取物>热浸提取物>回流提取物.与此同时,荔枝核提取物能够有效地清除羟基自由基,其中微波提取物的半清除率质量浓度(EC50)约为0.76 g/L,热浸提取物的EC50约为0.94 g/L,回流提取物的EC50约为2.0 g/L.此外,荔枝核提取物对超氧阴离子自由基也有一定的清除效果.

Active ingredients in litchi seeds were extracted using reflux extraction procedure,heat extraction procedure,and microwave-assisted extraction procedure,respectively.The antioxidant activity of the active ingredients extracted from litchi seeds in inhibiting oxidation of oil and grease and in scavenging free radicals OH·and O-2·was determined.Results demonstrate that the active ingredients extracted from litchi seeds have powerful antioxidant activity and can significantly inhibit oxidation of oil and grease.The extractives obtained with the three different procedures can be ranked as microwave extractive heat extractive reflux extractive in terms of the antioxidant ability.At the same time,the extractives obtained with the three different procedures can effectively scavenge OH·.The concentration corresponding to half of scavenging rate（EC50） was determined to be 0.76 g/L,0.94 g/L,and 2.0 g/L for microwave extractive,heat extractive,and reflux extractive,respectively.Moreover,the extractives obtained with the three different procedures were also able to scavenge O-2· to a certain extent.