黑胡椒中胡椒碱的提取及抗氧化性研究

摘要

对胡椒碱的提取工艺及抗氧化性进行了研究.以黑胡椒为原料,采用正交试验设计考察了乙醇浓度、料液比、超声功率和超声时间对胡椒碱提取工艺的影响,并对胡椒碱抗氧化性能进行了初步研究.结果表明:胡椒碱最佳提取工艺为乙醇浓度80%、料液比1∶20、超声功率700 W、超声时间80 min,该工艺条件下胡椒碱的提取率达到5.43%;提取的胡椒碱具有很好的抗氧化活性,且呈现明显的量效关系,当胡椒碱的浓度为6 mg/mL时,对DPPH自由基和超氧阴离子的清除率分别达到72.6%和54.7%.%In this paper, the extraction technology and antioxidant activity of piperine are studied.With Piper nigrum as raw material, the effects of ethanol concentration, solid-liquid ratio, ultrasonic power and ultrasonic time on the extraction technology of piperine are studied by orthogonal test design, and the antioxidant activity of piperine is also investigated.The results show that the optimum extraction process of piperine is ethanol concentration of 80%, solid-liquid ratio of 1∶20, ultrasonic power of 700 W, ultrasonic time of 80 min, the extraction rate of piperine reaches 5.43% under such conditions.The extracted piperine has good antioxidant activity, and it shows an obvious dose-effect relationship.When the concentration of piperine is 6 mg/mL, the scavenging rates of DPPH radical and superoxide anion are 72.6% and 54.7% respectively.