| 苦丁茶多酚的提取及抗氧化活性 |
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| 引用本文： | 刘佳,焦士蓉,唐远谋,唐鹏程,冯慧.苦丁茶多酚的提取及抗氧化活性[J].食品科学,2011,32(14):134-138. |
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| 作者姓名： | 刘佳 焦士蓉 唐远谋 唐鹏程 冯慧 |
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| 作者单位： | 西华大学生物工程学院 |
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| 基金项目： | 四川省教育厅自然科学重点项目(09ZA158); 西华大学2008校人才培养与引进科研项目(R0920501) |
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| 摘 要： | 对苦丁茶中多酚的提取及抗氧化活性进行研究。通过单因素和响应面试验可知，在乙醇体积分数52%、料液比1:24(g/mL)、提取时间62s、微波功率291W条件下可获得最高的提取量115.40mg/g。苦丁茶多酚提取液对DPPH自由基、羟自由基、超氧阴离子自由基的半清除质量浓度以及对脂质过氧化的半抑制质量浓度分别为29.24、34.14、872.3、11.48mg/L。表明苦丁茶多酚具有较强的抗氧化作用。
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| 关 键 词： | 苦丁茶 多酚 提取 响应面分析法 抗氧化 |
Extraction and Antioxidant Activity of Polyphenols from Kuding Tea |
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| LIU Jia,JIAO Shi-rong,TANG Yuan-mou,TANG Peng-cheng,FENG Hui.Extraction and Antioxidant Activity of Polyphenols from Kuding Tea[J].Food Science,2011,32(14):134-138. |
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| Authors: | LIU Jia JIAO Shi-rong TANG Yuan-mou TANG Peng-cheng FENG Hui |
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| Affiliation: | (School of Bioengineering, Xihua University, Chengdu 610039, China) |
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| Abstract: | The optimal conditions for the extraction of Kuding tea polyphenols for achieving maximum extraction yield were determined by response surface methodology to be ethanol concentration of 52%,material/liquid ratio of 1:24(g/mL),micro-wave power of 291 W,and microwave treatment time of 62 s.The extraction rate of polyphenols was 114.82 mg/g under the optimal extraction conditions.The IC50 values of the obtained extract against DPPH,hydroxyl,superoxide anion ion free radicals and lipid peroxidation were 29.24,3... |
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| Keywords: | Kuding tea polyphenols extraction response surface analysis antioxidant |
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