超声辅助提取椒目多酚及其抗氧化性的研究

Ultrasonic assisted extraction of bunge pricklyash seed research of polyphenols and its oxidation resistance

目的采用超声辅助技术从椒目中提取多酚类物质,确定椒目多酚的适宜提取工艺参数及其抗氧化的能力。方法用超声辅助法提取椒目多酚,采用正交实验法确定最佳提取条件,后采用DPPH法测定最佳提取条件下椒目多酚提取液清除自由基的能力,从而测定其抗氧化性能。结果通过多酚提取率与液料比、乙醇体积分数、超声温度、超声时间的单因素实验结果表明,超声辅助提取椒目多酚的适宜工艺参数为乙醇浓度75%,液料比30∶1(ml/g),提取时间80 min,提取温度60℃,在此条件下多酚提取率为0.12%。结论抗氧化活性试验测定结果显示当椒目多酚提取液质量浓度为0.025 mg/ml时,对DPPH自由基的清除率可达92.27%,与对照组Vc无显著差异,说明在该工艺下提取的椒目多酚与Vc抗氧化能力相当,具有较强的抗氧化活性,因此,椒目多酚可作为天然抗氧化应用于食品及药品企业。

Objecive： To determine pepper suitable for extraction of polyphenol and antioxidant capabilities,by the use of ultrasound-assisted technology. Means： The ultrasound-assisted technology was used to extract pepper polyphenols,orthogonal experimental method was used to determine the optimum extraction conditions and pepper under optimum conditions were measured by the DPPH method of polyphenol extract scavenge free radicals to determine their antioxidant properties. Results：Polyphenol extraction rate and the ratio of liquid,ethanol concentration,temperature and ultrasonic time of ultrasonic single factor experiments showed that the suitable technical parameters for ultrasound-assisted extraction of polyphenol from pepper were 75% ethanol,liquid-solid ratio 30： 1（ ml/g）,the extraction time 80 min and temperature 60℃,and polyphenol extraction rate was 0. 12% under these conditions. Conclusion： The results of determination of antioxidant activity of polyphenols show that when pepper extract concentration is 0. 025mg/ml,DPPH free radical scavenging rate can reach 92. 27%,Vc has no significant differences from that in the control group,and peppers polyphenol extracted by the process has strong antioxidant capacity of Vc,so pepper can be used in food and pharmaceutical industry as natural antioxidant polyphenols.