黑小豆种皮中总酚的提取及其抗氧化活性研究

Extraction and Antioxidant Activity of Total Polyphenols from Vigna angularis(Willd.) Ohwi et Ohashi Hulls

为充分利用黑小豆种皮中的多酚资源,采用溶剂提取法对其总酚的提取工艺进行研究。以总酚得率和总抗氧化能力为指标,通过单因素试验考察溶剂种类、浓度、料液比、温度、时间和pH等因素对提取液中总酚得率和总抗氧化能力的影响。结果表明,最佳提取条件为:乙醇浓度50%、料液比1∶40(g∶mL)、温度80℃、pH 2.0、时间2.0 h。在此条件下,黑小豆种皮提取液中总酚得率为89.13±0.73 mg·g^-1,总抗氧化能力为14.56±0.53 U·mg^-1,黄酮得率为33.59±0.82 mg·g^-1,总花色苷得率为5.79±0.14 mg·g^-1。研究确定了黑小豆种皮中总酚的提取工艺,证实了其抗氧化活性,为黑小豆种皮中多酚的开发利用提供了依据。

In order to make full use of polyphenol resources in black bean seed coat,the extraction process of total phenol in Vigna angularis(Willd.)Ohwi et Ohashi Hulls was studied by solvent extraction. The total phenol yield and total antioxidant capacity were used as indicators. The effects of solvent type,concentration,solid-liquid ratio,temperature,time and pH on the total phenol yield and total antioxidant capacity of the crude extract were investigated by single factor test. The results showed that the optimal extraction conditions as follows:50% of ethanol concentration,1∶40 of liquid-to-material,80 ℃ of extraction temperature,pH 2.0 and 2.0 h of extraction time. Under these conditions,the total phenol yield in the crude extract of Vigna angularis(Willd.)Ohwi et Ohashi Hulls was 89.13±0.73 mg·g^-1,the total antioxidant capacity was 14.56±0.53 U·mg^-1,and the flavonoid yield was 33.59±0.82 mg·g^-1,the total anthocyanin yield was 5.79 ±0.14 mg·g^-1. This study identified the extraction process of total phenol in Vigna angularis(Willd.) Ohwi et Ohashi Hulls,confirmed its antioxidant activity and provided a basis for the development and utilization of polyphenols in Vigna angularis(Willd.)Ohwi et Ohashi Hulls.