火棘果原花青素的提取优化与抗氧化活性研究

Optimization of Extraction Process and Antioxidant Activity of Proan⁃thocyanidins from Pyracantha fortuneana Fruit

在单因素、正交试验基础上,确定火棘果原花青素的最佳提取条件为乙醇浓度85%、水料比40 mL/g、微波功率560 W和微波时间80 s,该工艺条件下原花青素的提取率为12.51 mg/g;通过OH·清除率、DPPH·清除率、ABTS^(+)·清除率、金属离子螯合能力、总抗氧化性以及还原能力共6个抗氧化方法对提取的原花青素的抗氧化活性进行了综合评价;结果显示:除金属离子螯合能力较弱外,其余5种抗氧化活性结果均证明火棘果原花青素具有抗氧化能力,且对OH·、DPPH·、ABTS^(+)·的清除能力较强,其中对ABTS^(+)清除率达到94%。

On the basis of single factor experiments and orthogonal design of four factors and three levels of experiments,the optimizing extraction process of proanthocyandins from pyracantha fortuneana fruits was:ethanol concentration 85%,water-to-material ratio 40 mL/g,microwave power 560 W,and microwave time 80 s.Under these conditions,the extraction rate of proanthocyanidins was 12.51 mg/g.The antioxidant activity by microwave-assisted extraction was comparatively evaluated by radical scavenging activities against OH·,DPPH·,ABTS^(+),ferrousion chelating activity,total antioxidant capacity and reducing power.The results showed that 5 antioxidant assays consistently indicated the antioxidant capacity of proanthocyandins extracted from Pyracantha fortuneana fruit except for ferrous ion chelation.Moreover,the extracted proanthocyandins showed the strongest ability to scavenge free radicals.