荔枝皮原花青素提取_纯化及抗氧化活性研究.pdfVIP

68 2009, Vol. 30, No. 08 食品科学 ※工艺技术 荔枝皮原花青素提取、纯化及抗氧化活性研究 周玮婧，孙智达* ，谢笔钧，杨尔宁 (华中农业大学食品科技学院，湖北武汉 430070) 　　 摘 要：本实验对荔枝果皮内的原花青素提取、纯化和抗氧化活性进行了研究。通过单因素试验和正交试验得出 荔枝皮原花青素提取的最佳工艺条件为：乙醇浓度80% 、料液比1:20(W/V) 、提取温度50 ℃、提取时间120m in 、 pH6.0 提取3 次得到样品提取率95.9% 。提取物浓缩后，采用AB-8 填充柱对荔枝皮提取物中原花青素进行纯化，得 率为1.3% ，样品纯度为87.4 5% 。通过对纯化后荔枝皮原花青素的抗氧化性能进行测定, 结果显示荔枝皮原花青素 有较好的清除D PP H 自由基的能力。 关键词：荔枝皮；原花青素；提取；纯化；抗氧化性 Extraction, Purification and Antioxidation Evaluation of Procyanidins from Litchi chinensis Pericarp ZHOU Wei-j ing ，SUN Zhi-da* ，XIE Bi-j un ，YANG Er-ning (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) Abstract ：The obj ective of this study was to extract and purify procyanidins from L itchi chinensis pericarp and evaluate their antioxidation. The results showed that the optimum conditions based on single factor and orthogonal test are as follows: thrice extracting L itchi chinensis pericarp with 20 times volume (V/W) of 80% ethanola at pH 6.0 for 120 min at 50 ℃. Under these conditions, the extraction yield is more than 90%. Then the extract was concentrated and separated by column packed AB-8 resins. The purity of the obtained extract is 87.45%, and the yield of procyanidins is 1.3%. The procyanidins of L itchi chinensis pericarp have strong scavenging effects to DPPH radicals. Key words ：L itch i chinensis pericarp ；procyan idin s ；extraction ；purification ；antioxidant activity 中图分类号：TS20 1.1 文献标识码：A 文章编号：1002-6630(2009)08-0068-04 原花青素(procyanidin s ，PC)是植物界中广泛存在 干制品为主，而大量荔枝皮作为副产品没有得到有效的 的一大类多酚类化合物，其基本组成单位是黄烷-3- 醇 开发和利用，常常当作废弃物丢弃。其实荔枝皮内含 [ 1]