丁香活性物质提取工艺优化与抗氧化活性与研究.docVIP

DOI：10. 3969/j. issn. 1000-1298.2010.01.026 丁香活性物质提取工艺优化与抗氧化活性研究# 江慎华1王书源1马海乐1王振斌1吴士云1王昌禄2 (1.江苏大学食品与生物工程学院，镇江212013; 2.天津科技大学食品营养与安全教育部重点实验室，天津300457) 【摘要】对丁香抗氧化活性物质提取工艺及其抗氧化活性进行了研究。结果表明，最佳提取工艺条件为： 60%乙醇、提取温度60T、料液比1:20和提取时间40 min;在此工艺条件下抗氧化活性物质提取率为（10480.4 ± 40.3)fun〇l/g,获得的相应丁香粗提物具有较强的抗氧化活性，总还原力弱于相间质量浓度的阳性对照BHT和VC (/0? 01或P 0.001),FRAP法抗氧化能力和DPPH自由基清除能力弱于相同质最浓度的VC,强于相间质童浓 度的BHT(P 0.05、尸0.01或P 0.001);通过生物活性追踪发现丁香抗氧化活性物质主要存在于其弱极性的 乙酸乙酯部分，该部分100 tig/inL质量浓度样液的总还原力达0.634 ± 0.040,FRAP法抗氧化能力达0.433 ± 005,DPPH自由基清除率达（85.294 ±0.499)%;相关关系表明丁香抗氧化活性的主要物质基础为总多酚和总黄 \ S。 关键词：丁香抗氣化活性提取工艺生物活性追踪法 中图分类号：TS201. 1 文献标识码：A 文聿编号：1000-丨298(2010)01冶132*07 Extracting Technology and Antioxidant Activity ofBioactive Components from Clove Jiang Shenhua1 Wang Shuyuan1 Ma Haile1 Wang Zhenbin1 Wu Shiyun Wang Changlu2 (1. School of Food and Biological Engineering, Jiangsu University t Zhenjiang 212013, China 2. Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science Technology, Tianjin 300457, China) Abstract The extracting technology and antioxidant activity of bioactive components from clove were studied. The results showed that the optimal parameters of the extracting technology were as follows, the concentration of ethanol was 60% ,the extracting temperature was 60^ ,the ratio of sample to extracting solution was 1*20 , and the extracting time was 40 min. The recovery ratio of bioactive compounds from clove was ( 10480. 4 ±40. 3) pmol/g in this extracting technology. The crude extracts obtained from this extracting technology were proved to have strong antioxidant activity. The reducibility of the crude extracts was weaker than those of two positive controls ( BHT and VC) (P 0. 01 or P 0. 001), The FRAP values and the activity of scavenging DPPH radicals of the crude extracts were weaker than those of VC and stronger than those of BHT ( P 0. 05 , P 0. 01 or P 0. 001 ). It was found by using the bioassay guided method that the bioactive antioxi