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›› 2010, Vol. 10 ›› Issue (4): 756-761.

• 生化工程专栏 • 上一篇    下一篇

酸枣仁抗氧化成分提取及其活性

马琦 袁其朋 丁轲 崔志云   

  1. 北京农学院食品科学系 北京化工大学生命科学与技术学院 北京农学院食品科学系 北京农学院食品科学系
  • 收稿日期:2010-05-19 修回日期:2010-07-12 出版日期:2010-08-20 发布日期:2010-08-20
  • 通讯作者: 丁轲

MA Qi， YUAN Qi-peng DING Ke CUI Zhi-yun，   

  1. Department of Food Science, Beijing University of Agriculture School of Life Science and Technology, Beijing University of Chemical Technology Department of Food Science, Beijing University of Agriculture Department of Food Science, Beijing University of Agriculture
  • Received:2010-05-19 Revised:2010-07-12 Online:2010-08-20 Published:2010-08-20
  • Contact: DING Ke

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摘要： 通过活性跟踪测试，结合正交实验与响应面设计Box-Benhnken实验，对不同提取方法、提取溶剂、提取次数等条件下的酸枣仁提取物进行了体外抗氧化活性测定，以提取率、总还原力、羟自由基清除率、DPPH清除率和总抗氧化能力评价了酸枣仁的抗氧化活性. 结果表明，提取物抗氧化活性最优的提取条件为：76.5℃下回流提取1次、提取时间4.5 h、提取溶剂60%乙醇含量为59.1%(j)、液固比为10 mL/g. 由提取物的紫外及红外图谱判断酸枣仁中抗氧化活性成分为黄酮类物质.

关键词: 酸枣仁, 抗氧化活性, 响应面法, 提取, 优化

Abstract: The optimization of extraction technology of antioxidative activity targets from the seed of Zizphus jujuba var. spinosa was studied. Orthogonal experiments and response surface methodology involving Box-Benhnken (BB) design were employed to optimize the extraction conditions. Four analytical indexes of extraction including the extraction rate, total reducing power, total antioxidant activity, 1,1-diphenyl-2-pycrylhydrazyl (DPPH) radical scavenging activity and hydroxyl radical scavenging activity were tested to evaluate the extraction conditions. The statistical analysis of results showed that in the range studied, the optimum extract conditions were: 76.5℃, 4.5 h, and 59.1%(j) ethanol. In addition, UV and FT-IR absorption spectra show that flavonoid compounds may be major contributors to their antioxidant activities.

Key words: seed of Zizphus jujuba var. spinosa, antioxidative activity, response surface methodology, extraction, optimization

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