龙眼核酚类物质的提取分离及其抗氧化活性研究.pdfVIP

摘 要 龙眼核占龙眼果实重量的 17%，但在龙眼加工或鲜食时龙眼核大多被丢弃，没有得到 综合利用。本论文以龙眼核为实验材料，分析了龙眼核中的主要营养成分和功能成分，重 点研究了龙眼核中酚类物质的提取分离方法及其抗氧化活性，以期对龙眼核的开发利用提 供基础资料和理论依据。主要实验结果如下： 1. 成分分析：龙眼核中蛋白质含量为 7.01+0.38%，脂肪含量为 2.62+0.20%，游离氨基酸 总量为 0.63+0.01mg/g，其含量均高于荔枝核；气相色谱和离子色谱分析表明，龙眼核中的 脂肪酸和游离氨基酸种类较多。 2. 酚类物质的提取：选择乙醇作为龙眼核酚类的提取溶剂，乙醇浓度 50%，液料比 10:1， 70℃下提取 3 小时，测得酚类物质含量为 48.26+ 1.88mg/g （以没食子酸计）。 3. 酚类物质的纯化：采用旋转真空浓缩除去酚类提取物中的乙醇后，浓缩物过 AB-8 大孔 树脂柱，用 60%的乙醇溶液洗脱，收集的洗脱液用HPLC 分析酚类物质，从出峰数判断， 龙眼核中至少含有 9 种酚类物质；同时发现，不同浓度乙醇洗脱液中酚类组分差异显著， 表明 AB-8 大孔树脂能用于对龙眼核酚类物质进行粗分离。 4. 体外试验研究表明，龙眼核提取物对 DPPH 自由基、羟基自由基有较好的清除作用， 且清除能力高于 VC ，对超氧自由基有一定的清除效果，龙眼核提取物的还原能力强于VC ， 能有效减缓油脂的氧化速率，但对油脂的抗氧化效果不及茶多酚。 关键词： 龙眼核，酚类物质，HPLC ，自由基，抗氧化活性 I Abstract Longan seed accounts for 17% of longan fruit, which is discarded during fruit processing or freshly consumed. In order to use this kind of by-product, the main nutrients and functional ingredients in longan seed were analyzed, and the phenolic compounds in the seed were seperated and purified to test their antioxidant activities. The main results were as follows: 1. The contents of protein, fat and free amino acids in longan seed were 7.01+0.38%, 2.62+0.20% and 0.63+0.01mg/g respectively. It was shown that the content of these compounds were higher than that in lichi seed and there were many kinds of fatty acids and free amino acids in longan seed. 2. Phenolic compounds in the ground longan seed were extracted with 50% ethanol (1:10, w/v) for 3 hour at 70℃ and yielded 48.26+ 1.88mg/g (on the basis of galic acid). 3. Ethanol in the phenolic extracts was removed by rotary vacuum evaporator at 60 ℃ and the concentrates were uploaded onto an AB-8 macroporo