桂皮活性成分的微波萃取工艺与抗氧化作用

发布时间：2018-05-14 00:25

  本文选题：桂皮 + 抗氧化　； 参考：《现代食品科技》2017年11期

【摘要】：本文研究了桂皮活性成分的微波萃取工艺及抗氧化能力与活性成分的相关性。以DPPH自由基清除率和总还原能力(FRAP)为评价指标,以化学抗氧化剂二丁基羟基甲苯(BHT)、乙氧喹(EMQ)为阳性对照,在单因素试验的基础上通过正交试验优化桂皮的微波萃取工艺;建立提取物UPLC分离方法并建立UPLC-DPPH谱效关系阐述提取物抗氧化能力与活性成分的相关性。结果表明,以70%乙醇按10:1 mL/g液料比于65℃下微波萃取10 min,桂皮提取物的DPPH清除率高达92.18%、FRAP值32.90μmol/L,其抗DPPH自由基能力(IC_(50) 55.0 mg/L)是BHT(IC50 390 mg/L)的7倍与EMQ相当(IC50 55.0 mg/L)。对10批桂皮提取物的UPLC-DPPH谱效关系分析结果显示其抗DPPH自由基能力是桂皮醛、香豆素等多种活性成分共同作用的结果,而并非与桂皮醛的含量线性相关,说明仅仅以桂皮醛评价桂皮药材的质量是不全面的。
[Abstract]:In this paper, the microwave extraction technology of the active components of cinnamon and the correlation between the antioxidant ability and the active components were studied. The free radical scavenging rate and total reduction ability of DPPH were taken as the evaluation index, and the chemical antioxidant diDing Ji hydroxy toluene BHT and ethoxyquine EMQ were used as positive control. On the basis of single factor experiment, the microwave extraction process of cinnamon was optimized by orthogonal experiment. To establish the method of UPLC separation and to establish the UPLC-DPPH spectrum relationship to explain the correlation between the antioxidant ability and the active components of the extracts. The results showed that when 70% ethanol was extracted by microwave at 65 鈩，

本文编号：1885506