2种提取工艺对橄榄果实多酚含量及抗氧化活性的影响

Effects of Two Extraction Methods on the Polyphenols and Antioxidant Activity from Cauarium album

以橄榄果实为原料,利用正交实验探讨有机溶剂和超声波提取对多酚提取量和总还原力FRAP的影响,并分析比较2种提取方法,以确定最佳提取条件和参数。结果表明:有机溶剂提取的最佳工艺参数料液比为1∶60、提取时间60 min、提取温度60℃、乙醇浓度50%,其多酚提取量和总还原力FRAP分别为79.07 mg/g和740.45μmol/g。超声波提取的最佳工艺参数料液比1∶40、提取时间20 min、超声功率180 W及乙醇浓度60%,该条件下多酚提取量和总还原力FRAP分别为85.26 mg/g和952.27μmol/g。超声波提取具有多酚提取量高、抗氧化活性强、提取时间短、溶剂耗量少的特点,优于有机溶剂提取。

To optimize the extraction technology of polyphenols as antioxidants in Cauarium album fruit. The extraction methods using organic solvent and ultrasound-assisted extraction were studied in this paper. The Orthogonal design was used to investigate the effects of extraction methods on the total polyphenols （TP） and antioxidant activity [ Ferric ion Reducing Antioxidant Power （FRAP）]. The results indicated that the optimal extraction conditions for organic solvent extraction wereliquid/solid ratio 1：60 （g/mL）, time 60 min, temperature 60~C and ethanol concentration, 50%. Under the optimum conditions, the extraction yield of TP and the total reducing antioxidant power （FRAP） was 79.07 mg/g and 740.45μmol/g, respectively, while the extraction yield of TP was 85.26 mg/g and antioxidant activity was 952.27 μ mol/g by optimal extraction conditions for ultrasonic- assisted extraction using liquid to solid ratio of 1：40 （g/mL） for 20 min at the ultrasonic power of 180 W and ethanol concentration of 60% （V/V）. Ultrasound-assisted extraction could be used as an alternative to organic solvent extraction with respect to higher extraction of polyphenols and maximized antioxidant activity with the advantages of shorter extraction time and low solvent consumption.