广元地区油橄榄叶多酚提取条件及其抗氧化活性研究

The Extraction Conditions and Antioxidant Activity of Polyphenols from Olive Leaf in Guanyuan City

采用乙醇溶剂浸提法提取广元地区油橄榄叶多酚物质。通过单因素和正交试验研究了料液比、乙醇体积分数、浸提温度以及浸提时间对橄榄叶多酚提取量的影响。结果表明:影响橄榄叶多酚提取量的主要因素及顺序为浸提温度>乙醇体积分数>浸提时间>料液比。广元地区油橄榄叶多酚的最佳提取工艺条件为:料液比1∶35(g/mL),乙醇体积分数为60%,浸提温度55℃,浸提时间1.75 h,油橄榄叶多酚提取量为57.22 mg/g,其对DPPH自由基的半清除质量浓度EC50为36.16μg/mL。

Polyphenols were extracted from olive leaf in the northern region of Sichuan province by ethanol extraction. The extrac- ted factors, such as solid-hquid ratio, concentration of ethanol, extraction temperature and time, were studied. The results of single- factor and orthogonal test showed that the order of the factors which significantly influenced the extraction of polyphenols was extracting temperature, concentration of ethanol, extracting time and solid-liquid ratio. The optimal condition for extraction was that solid-liquid ratio was 1：35, concentration of ethanol was 60%, extracting temperature was 55℃ and extracting time was 1.75h. The extraction yield of polyphenols was 57.22mg/g. The EC50 （Half elimination concentration） of DPPH radical by olive leaf polyphenols was 36. 16 μg/mL.