摘要
本研究以油桃果皮为原料,优化其多酚提取工艺并评价其抗氧化活性。采用正交试验设计优化提取参数,并以DPPH自由基清除率为指标评估抗氧化能力。结果表明,油桃果皮多酚的最佳提取工艺参数为提取时间40 min、提取温度55℃、乙醇体积分数40%、液料比10∶1(mL∶g)。体外抗氧化实验证实,油桃果皮多酚对DPPH自由基具有明显的浓度依赖性清除能力。
In this study,the peels of nectarines were used as raw materials to optimize the extraction process of polyphenols and evaluate their antioxidant activities.Orthogonal experimental design was adopted to optimize the extraction parameters,and the antioxidant capacity was evaluated by taking the radical scavenging rate of DPPH as the index.The results show that the optimal extraction process parameters of polyphenols from nectarine peel are extraction time of 40 min,extraction temperature of 55℃,ethanol volume fraction of 40%,and liquid-to-material ratio of 10∶1(mL∶g).In vitro antioxidant experiments have confirmed that the polyphenols in nectarine peel have a significant concentration-dependent scavenging ability for DPPH free radicals.
作者
褚学英
田龙
CHU Xueying;TIAN Long(Nanyang Normal University,Nanyang 473061,China)
出处
《现代食品》
2025年第15期106-108,149,共4页
Modern Food
基金
南阳师范学院校级项目(2023STP012)。
关键词
多酚
油桃
果皮
提取
抗氧化
polyphenol
nectarine
peel
extraction
antioxidant
