黑柿子多酚的提取及抗氧化作用的研究

Extraction and Antioxidant Activity of Polyphenols from Black Persimmon

为优化黑柿子多酚的提取工艺,并考察黑柿子多酚的抗氧化性能。以黑柿子为原料,确定黑柿子多酚提取的最佳工艺,并评价提取物体外抗氧化活性。在单因素试验结果的基础上,以黑柿子多酚提取率为指标,通过正交试验研究乙醇浓度、料液比、提取温度和提取时间4个因素对黑柿子多酚提取率的影响。结果表明:在乙醇浓度70%,料液比1∶40,提取温度50℃,提取时间50 min的条件下,黑柿子多酚提取率可达23.1 mg·g^(-1)。黑柿子多酚提取液对DPPH自由基的半清除质量浓度为10.66μg·mL^(-1)。表明黑柿子多酚具有较强的抗氧化作用。

In order to optimize the extraction technology of polyphenols from black persimmon and investigate its antioxidant activity.This work studied the optimization of the extraction conditions of polyphenols from black persimmon and evaluated the antioxidant of black persimmon polyphenols in vitro .Univariate experiments and orthogonal experiments design were employed to study effect of different ethanol concentration,the ratio of liquid to material,extraction temperature and extraction time on extraction rate of polyphenols.The results showed that the optimize parameters of extraction were ethanol concentration of 70%,the ratio of liquid and material of 1 ∶40,extraction temperature 50 ℃ and extraction time 50 min.The IC 50 values of the obtained extract against DPPH,was 10.66 μg ·mL^-1 ,respectively,suggesting that black persimmon polyphenols have a remarkable antioxidant effect.