摘要
研究了猕猴桃籽粕多酚提取工艺及其体外抗氧化活性。通过分析不同提取溶剂、溶剂浓度、浸提时间、温度及料液比对猕猴桃籽粕多酚提取率的影响,得到了猕猴桃籽粕多酚提取的最适工艺条件为:丙酮浓度(60%)、提取温度35℃、浸提时间(80 min)、料液比(w/v)为1∶12,在此条件下猕猴桃籽粕多酚的得率为3.81%;体外实验结果表明,猕猴桃籽粕多酚对两种活性氧自由基(OH·和O-2·)均具有明显的清除能力,且效果优于人工合成抗氧化剂BHT。因此,猕猴桃籽粕可以作为一种天然植物多酚的来源,实现猕猴桃籽的高值利用。
The extraction yield of degreased kiwi fruit seed polyphenols （KSP） and the antioxidant activities were studied in this paper.The effects of extraction solvents,solvent concentration,extraction time,temperature and solid/liquid ratio on extraction yield of KSP were discussed,respectively.Based on the one-factor experiment,maximum yield （3.81％） of KSP was obtained with optimum conditions 60％ acetone,35℃,extraction time 80 min,and 1∶12 （w/v） solid/liquid ratio,respectively.Also,the KSP on hydroxyl radical （OH·） and superoxide radical （O2-·） demonstrated scavenging effect significantly in vivo,and with the increase of concentration of KSP,the scavenging ability increased,and the effect was better than the synthetic antioxidant butylated hydroxytoluene （BHT）.Therefore,kiwi fruit seed cake can be used as a natural source of plant polyphenols to realize the high value utilization of kiwi fruit seed.
出处
《西北大学学报（自然科学版）》
CAS
CSCD
北大核心
2014年第2期226-230,240,共6页
Journal of Northwest University（Natural Science Edition）
基金
陕西省自然科学基金资助项目(2012JQ2019)
中国博士后面上基金资助项目(2013M532055)
中央高校基本科研业务费专项基金资助项目
关键词
猕猴桃籽
多酚
抗氧化活性
kiwi fruit seed
polyphenols
antioxidant activity
