作　　者： ; ; ; ; ; ; ; ;

机构地区： 华中农业大学食品科学技术学院

出　　处： 《华南师范大学学报（自然科学版）》 2011年第4期116-120,共5页

摘　　要： 分别选用体积分数为60%乙醇和80%丙酮从荔枝果肉中提取多酚,并用石油醚、乙酸乙酯、正丁醇和水等4种不同极性溶剂对其多酚提取物进行分部萃取,采用DPPH自由基法、FRAP法和ABTS法比较荔枝果肉不同极性多酚的体外抗氧化活性差异.结果表明,采用80%丙酮提取的荔枝果肉多酚提取物的ABTS抗氧化活性显著强于60%乙醇提取物的(P<0.05),而两者总酚含量差异不显著;2种多酚提取物中不同极性分部以水部的总酚得率最高,正丁醇部的次之(P<0.05);4种极性分部的抗氧化活性以乙酸乙酯部的活性最强,正丁醇部的其次(P<0.05).由此表明,荔枝果肉多酚提取物中不同极性分部的总酚含量和抗氧化活性存在显著差异. To evaluate phenolic content and the antioxidant activity of the phenolics present in pulp of litchi（Litchi chinensis）,60% ethanol and 80% acetone were used to extract polyphenols.The polyphenols were obtained according to the polarity of extraction solution,while the antioxidant activities of different polyphenol extracts were evaluated using DPPH,FRAP and ABTS diammonium salt.The results showed that the ABTS antioxidant activity of the polyphenol extracted by 80% acetone was significantly higher than that by 60% ethanol（P0.05）,and phenolic content of the two litchi polyphenol extracts was not significantly different.The water layer had the highest polyphenol content,followed by n-butyl alcohol layer.The ethyl acetate of polyphenol extract exhibited the highest antioxidant activity,followed by n-butyl alcohol extract.The activity of acetone extracted polyphenol was significantly higher than the ethanol extract of polyphenols（P0.05）.Through the effective separation of different polarity polyphenols and evaluation of antioxidant activity,the study formed the foundation for the research of the highly active polyphenols of litchi pulp.

关 键 词： 荔枝果肉 多酚 极性 抗氧化活性

领　　域： [农业科学]