桂花果活性成分提取纯化及其抗氧化活性

Extraction,Purification and Antioxidant Activity of Active Ingredients from Osmanthus Fragrans

从桂花籽中提取了原花青素,并对提取纯化工艺进行了优化,对原花青素的抗氧化性进行了分析。研究发现,原花青素的最佳提取条件为:以60%乙醇作为提取剂、料液比为1∶8(g/mL)、提取温度为50℃、提取时间为15 min、最佳提取得率可达2.378(mg/g)。用大孔树脂对原花青素粗提液进行了纯化,最佳纯化工艺条件为进样量15 mL、水洗体积为4 BV、以60%乙醇作为解吸剂、解吸体积为5 BV、获得的原花青素纯度为65.48%。用DPPH自由基的清除法测定原花青素抗氧化活性,结果表明从桂花果中提取所得的原花青素具有较强的抗氧化活性。

Proantho Cyanidins was extracted from osmanthus seeds, the extraction and purification processes was optimized and antioxidant of Proantho Cyanidins was analyzed.The best extraction conditions of procyanidins were 60% ethanol as extractant, solid-to-liquid ratio 1∶8(g/mL), extraction temperature 50 ℃ and extraction time 15 min. The extraction rate of procyanidins was up about 2.378 mg/g. Then, the procyanidins solution was purified with a macroporous resin, and the best purification conditions were 15 mL of sample volume, 4 BV volume of water wash, 60% ethanol as desorbent and 5 BV desorption volume. The purity of procyanidins was 65.48%. The scavenging abilities of DPPH free radicals of procyanidins was measured to study their antioxidant activity. The result showed that the melanin and polyphenols from Osmanthus fruit had strong antioxidant activity.