蒜头果皮果肉抗氧化成分提取及其抗氧化性质研究

摘要

Phenolic components from the peel and flesh of Malania oleifera Chun were extracted by reflux extraction and their antioxidant activities were studied.The extraction rate of polyphneols was 3.29% after twice-repeated extractions for 1 h each time with pH 4 HCl solution at a solid-to-liquid ratio of 1：30（g/mL） in 70 ℃ water bath.The extract obtained under these conditions showed strong scavenging effect on hydroxyl and DPPH free radicals and the maximum scavenging rates were 74.00% and 76.54%,respectively.A ranking of the extraction,ascorbic acid and tannic acid in decreasing order of DPPH free radical scavenging activity was observed.%以脱油脂后蒜头果的果皮果肉渣为原料,采用回流法提取其抗氧化成分,并研究其抗氧化性质。结果表明：以pH4的HCl溶液为溶剂、料液比1：30（g/mL）、70℃水浴1h条件下提取2次,蒜头果皮果肉多酚抗氧化成分得率为3.29%。其多酚化合物对羟自由基（.OH）和二苯基苦基肼自由基（DPPH自由基）均有较强的清除作用,最大清除率分别为74.00%和76.54%,其中对DPPH自由基清除率强弱依次为蒜头果皮果肉水提取物〉抗坏血酸〉单宁酸。