棕笋中酚酸类化合物的提取及抗氧化活性研究

Extraction Process and Antioxidant Capacity of Phenolic Acids from the Buds of Trachycarpus fortunei

优选棕笋中酚酸类化合物的最佳提取工艺及体外抗氧化活性评价。在单因素试验的基础上,以总酚酸和没食子酸、原儿茶醛、原儿茶酸和咖啡酸提取率为指标,采用正交试验方法,考察料液比、乙醇浓度、提取时间、提取温度等因素对棕笋中酚酸类物质提取率的影响;以清除DPPH·,·OH,以及络合Fe2+能力,综合评价其抗氧化作用。最佳提取工艺为10倍量的50%(体积分数)乙醇,50℃水浴下浸提2次,每次30 min;体外抗氧化实验结果显示其具有较强的体外抗氧化能力,其清除DPPH·,·OH,以及络合Fe2+的IC50分别为0.69、0.56、0.84mg/mL。优选出的工艺稳定,重复性好,为提取棕笋中酚酸类物质成分提供了实验依据,其具有良好的抗氧剂开发潜力。

To optimize the best process of extracting and the evaluate the antioxidant activities of the phenolic acids from the buds of Trachycarpus fortunei. The influential factors were extraction temperature, ethanol concentration, reflux time and solvent volume fold. The evaluating indicator was the extraction rate of phenolic acids from the buds of T. fortunei by orthogonal test;different antioxidant assays （OH·, DPPH scavenging activity and metal chelating activity） were employed to evaluate the antioxidant activities. The optimum extraction process was 10 volume folds of 50%ethanol, 50℃water bath, and extracting two times, each time 30 min. And have strong antioxidant activity, the IC50 of clearing DPPH and OH, chelating Fe^2＋was 0.69, 0.56, 0.84 mg/mL, respectively. The process is stable, reproducible, and could be used to extract the phenolic acids from the buds of T. fortunei. And can be a good potential antioxidant.