酸橙酚类物质的提取工艺优化及分布和抗氧化活性研究
Study on the Extraction Technology Distribution and Antioxidant Activity of Phenolic Compounds from Citrus aurantium L.
蒋展沫 1孙杰 1易阳 1闵婷 1王丽梅1
作者信息
- 1. 武汉轻工大学食品科学与工程学院,湖北武汉430023
- 折叠
摘要
研究酸橙果实不同部位酚类物质在含量及抗氧化贡献上的差异.在单因素试验的基础上,建立以多酚提取率为响应值的四因素回归模型,优化酸橙果肉酚类物质的提取工艺.提取测定酸橙不同部位酚类物质含量,采用HPLC-MS法分析其酚类物质组成,并评价其DPPH自由基清除能力、ABTS自由基清除能力和FRAP总抗氧化能力.酸橙果肉多酚提取最佳工艺参数为料液比1∶16(g∶mL),乙醇体积分数46％,pH值2.5,浸提温度39℃,此条件下的多酚提取率达0.45％.酸橙中酚类物质主要以游离态存在,其中游离酚含量从大到小依次为橙肉＞橙皮＞橙籽,而游离黄酮含量从大到小依次为橙皮＞橙籽＞橙肉;酸橙的DPPH自由基清除能力、ABTS自由基清除能力和FRAP总抗氧化能力从大到小依次为橙肉＞橙皮＞橙籽.
Abstract
This work aims to investigate the differences in the content and antioxidant activity of phenolic compounds from various parts of mature Citrus aurantium L.fruits.Base on signal-factor experiment,the extraction yield of phenolic compounds is used as response value to establish a regression model with four factors.Phenolic compounds from various parts of fruit are extracted for content measurement.Their compositions are detected by HPLC-MS method,and then DPPH and ABTS free radical scavenging capacities and FRAP total antioxidant capacity are evaluated.The op timized parameters forextracting phenolic compounds from Citrus aurantium L.pulp are confirmed as follows:material to liquid is 1 ∶ 16 (g ∶ mL),ethanol concentration is 46％,pH value is 2.5,and extraction temperature is 39 ℃.Under such conditions,the extraction yield of phenolic compounds reached to 0.45％.The phenolic compounds of the fruit mainly existed as free,the contents of free polyphenols in various parts are ordered as pulp ＞ peel ＞ seed,and the contents of free flavonoids are ordered as peel ＞ seed ＞ pulp.The antioxidant abilities of different parts,including DPPH and ABTS free radical scavenging capacities and FRAP total antioxidant capacity,could all be ordered as pulp ＞ peel ＞ seed.
关键词
酸橙/酚类物质/提取/分布/抗氧化Key words
Citrus aurantium L./phenolic compound/extraction/distribution/antioxidant activity引用本文复制引用
基金项目
武汉轻工大学引进人才科研启动项目(2013RZ03)
出版年
2016
NETL
NSTL
维普
万方数据