热回流和超声条件下不同溶剂对油茶粕多酚提取的影响

Effects of different solvents on extraction of phenolics from oil-tea meal under hot reflux and ultrasonic assistances

研究探讨了热回流和超声辅助条件下甲醇、乙醇和丙酮对油茶粕多酚提取效果及抗氧活性的影响。热回流和超声辅助条件下,丙酮提取物的总酚含量分别为(1 444±2),(1 623±1)mg GAE/100g·油茶粕(DW),显著高于(P<0.05)对应的甲醇、乙醇提取物。通过HPLC分析发现油茶粕提取物中含有儿茶素、表儿茶素、芦丁和槲皮素。另外,热回流和超声辅助条件下丙酮提取物的ORAC分别为(358.4±16.9)和(370.6±42.1)μmol TE/g·油茶粕(DW),显著高于(P<0.05)对应的甲醇、乙醇提取物。结果表明,丙酮在超声辅助条件下对油茶粕多酚的提取效果高于其他的提取方法。

The effects of methanol,ethanol and acetone was investigated,on the extraction of phenolic contents and antioxidant activity from oil-tea meal under hot reflux and ultrasonic assistances.Under hot reflux and ultrasonic assistances,phenolic contents of acetone extracts were 1 444 ± 2and 1 623 ± 1mg GAE/100g（DW）,respectively.that were significantly higher（P〈0.05）than the corresponding methanol and ethanol extracts.Phenolic compounds,including catechin,epicatechin,rutin and quercetin were determinate by HPLC in these extracts.Under hot reflux and ultrasonic assistances,the ORAC values of acetone extracts were 358.4 ± 16.9and 370.6 ±42.1μmol TE/g（DW）,respectively.That were significantly higher（P〈0.05）than the corresponding methanol and ethanol extracts.These results show that the extraction efficiency of acetone coupled with ultrasonic is better than other methods.