火棘原花青素制备及抗氧化功效研究

Pyracantha Fortuneana Procyanidins Preparation and Their Correlation Research with Antioxidant Activity

以原花青素为评价指标,在单因素实验的基础上,利用中心组合设计和响应面分析优化了火棘果原花青素的提取工艺。结果表明:提取温度,乙醇体积分数和酸醇比对原花青素提取制备影响显著,火棘果原花青素最佳制备工艺为:提取时间80 min,料液比1∶10(W∶V,g/m L),提取温度90℃,乙醇体积分数66%,酸醇比1∶50,提取次数为2次,依照此工艺,原花青素提取率为18.32%,与理论响应值18.55%基本吻合。在此基础上进一步考察了火棘果原花青素与抗氧化能力的相关性,结果表明火棘果原花青素对其抗氧化功效贡献显著。

Take proanthocyanidins as the evaluation target, on the basis of single factor experiments, the central composite design and response surface analysis are adopted to optimize the extraction technology of proanthocyandins from pyracantha fortuneana fruits. The results show that the extraction temperature, ethanol concentration （V/V） and the ratio of acid to alcohol are factors that affect proanthocyanidins significantly. The optimizing extraction process is： extraction time of 80 min, material-solvent ratio of 1 ： 10 （W ： V, g/mL ）, temperature of 90 ℃, ethanol concentration of 66 %, acid-ethanol ratio of 1 ： 50 and extraction times of 2. Under these conditions the extraction rate of proanthocyanidins is 18.32 % and fits well with the predicted value 18.55 %. Further, correlations of the proanthocyanidin with the total antioxidant capacity of pyracantha fortuneana are compared, and the results show that pyracantha fortuneana Proanthocyanidins have strong antioxidant activity.