摘要
以枸杞叶为原料,用乙醇提取枸杞叶中的多酚,并对其抗氧化活性进行研究。试验表明最佳提取条件为提取温度60℃,乙醇体积分数为70%,提取时间2 h,料液质量体积比为1:35(g/mL)。在该条件下,枸杞叶中多酚提取得率最高,达到20.87 mg/g。抗氧化试验表明,枸杞叶多酚具有很强的清除DPPH·和·OH自由基能力,其IC_(50)(半抑制浓度)分别为18.85μg/mL和13.88μg/mL。
The extraction of polyphenols from chinese wolfberry leaf was carried out with alcohol, and the antioxidant activities were investigated. The optimal extracting temperature, ethanol concentration, extracting time, and ratio of solid to liquid were 60 ℃, 70% （V/V）, 2 h, and 1 ： 35 （g/mL）, respectively. Under the optimal conditions, the extraction yield of polyphenols was 20.87 mg/g. Moreover, antioxidant experiments showed that polyphenols from polyphenols had strong scavenging abilities for DPPH. and .OH free radical. The IC50 values were 18.85μg/mL and 13.88 μg/mL, resoectivelv.
出处
《食品工业》
北大核心
2013年第2期63-65,共3页
The Food Industry
基金
广东省高新技术产业化项目(201013011000002)
关键词
枸杞叶
多酚
提取
抗氧化活性
Chinese wolfberry leaf
polyphenols
extraction
antioxidant activity
