不同极性梨多酚抗氧化性能的研究

Research on antioxidative activities of different polar polyphenols from pear

按萃取溶剂的极性不同对梨多酚进行萃取分离,得到不同极性梨多酚萃取物。通过比较抗氧化值的大小,评价不同极性梨多酚的抗氧化性能。结果表明:第15天时加入水层梨多酚的大豆油样品,过氧化值为9.43mmol/kg,抑制率为41.86%;加入正丁醇层梨多酚过氧化值为10.19mmol/kg,抑制率为37.17%;加入乙酸乙酯层梨多酚过氧化值为11.03mmol/kg,抑制率为34.99%。可以得出不同极性梨多酚的抗氧化性能及清除自由基能力差异显著,水层梨多酚活性最强,正丁醇层梨多酚次之,乙酸乙酯层梨多酚活性最弱,即梨多酚的抗氧化性能随着浸提溶剂极性的增强而增强。

Polar polyphenols were extracted from pear using different polar solvents in this study. The antioxidant properties of different polar polyphenols were evaluated by comparing the antioxidant value. The results showed that the peroxide value was 9.43 mmol/kg, and the inhibition rate was 41.86%, added soybean oil with the water layers polyphenols at the fifteenth day. Moreover, the values were 10.19 mmol/kg, and 37.17%, respectively, while adding peroxide value soybean oil with n-butanol layers pear polyphenol. When ethyl acetate layer pear polyphenol was added, the values were changed to be 11.03 mmol/kg and 34.99 % respectively. Significant differences of the antioxidant properties and free radical scavenging abilities of dif- ferent polar polyphenols from pear could be found in the present studies. The PPO activities order of polyphenols extracted by solvents was water, n-butanol, ethyl acetate, and the PPO activities of polyphcnols extracted from pear increased accordant with the sol- vents polarity increasing.