黑花生衣多酚的提取及其抗氧化活性

Extraction and antioxidant activity of polyphenols from black peanut coat

采用单因素和响应面实验设计优化了黑花生衣中花色苷和总酚的提取工艺参数。结果表明,经过烘烤后,去除花生衣比较容易,但是其中的花色苷和总酚显著减少。花色苷和总酚的最佳提取条件为:温度40℃,时间120min,料液比1∶60。在最佳工艺条件下,花色苷含量为6.013mg/100g,总酚含量为47.892mg/g。采用大孔树脂对提取物进行初步纯化,冷冻干燥后测定其还原力和清除DPPH·能力。结果表明,黑花生衣提取物具有一定的抗氧化性,其还原力与清除DPPH·能力与提取物中的总酚含量有一定的量效关系。因此,黑花生提取物可以作为抗氧化剂或者功能性食品的着色剂。

An investigation into solvent extraction was conducted for the anthocyanins and total polyphenols extraction from black peanut coat. The best possible combination of extraction parameters was obtained with the response surface methodology （RSM）, at a three-variable, three-level experiment Box- Behnken design （BBD）. The optimum extraction parameters were as follows=extraction time 120rain,extraction temperature 40℃（3 and sample/solvent ratio 1：60,at a fixed ethanol concentration of 60%. Under these conditions,the anthocyanins recovery and the total polyphenols were 6.013,47.892mg/g,respectively. The antioxidative activities of extract of black peanut coat,which was purified by macroporous resin,were investigated employing various established in vitro systems including 1,1-diphenyl-2-picrylhydrazyl （DPPH） radicals scavenging and reducing power. The result revealed that the extract had strong antioxidant activities which were correlated with its high level of phenolics. The extract can be used as a source of potential antioxidant or functional food colorant.