优化青花椒多酚提取工艺及多酚成分测定和抗氧化性研究-《中国调味品》

文章信息/Info

Title:: To Optimize the Extraction Process of Polyphenols and the Determination of Polyphenols and Antioxidant Properties of Green Pepper

摘要:: 青花椒为原料，乙醇为有机溶剂，提取青花椒中的多酚，通过单因素实验（提取多酚温度、提取多酚时间、料液体积比、乙醇提取浓度）和正交实验联合确定提取青花椒多酚的最佳条件为：乙醇提取浓度40%，提取温度55℃，提取时间60 min，料液比1:30g /mL，同时进行了青花椒多酚的组成及其抗氧化性能的研究。结果：检测出青花椒多酚纯化物样品中共含有五种成分,分别为表儿茶素(3.026μg/mL)、对香豆酸(0.975μg/mL)、阿魏酸(0.888μg/mL)、槲皮素(5.434μg/mL)、山奈酚(1.476μg/mL)，检测了青花椒多酚的抗氧化能力，青椒多酚的抗氧化能力较强。

Abstract:: With green pepper as the raw material, the use of ethanol extraction and green peppercorns polyphenols, by single factor experiments (extraction temperature, extraction time and solid-liquid ratio, alcohol concentration) and the orthogonal experiment was adopted to determine the best condition of extracting green peppercorns polyphenols as follows:40% ethanol concentration, extraction temperature of 55℃,60 min extraction time, material liquid than 1:30 g/mL, at the same time the green Chinese prickly ash composition of polyphenols and antioxidant properties. Results: there were five components in the purified polyphenols of green pepper, which were epicatechin (3.026μg/mL), p- coumaric acid (0.975μg/mL), ferulic acid (0.888μg/mL), quercetin (5.434μg/mL), and kaenetol (1.476μg/mL).