食品工业科技2012，Vol.33Issue(20)：206-209,214,5.
红皮云杉多酚的提取及其抗氧化活性研究
Study on the extraction conditions and antioxidition of polyphenol from Picea Koraiensis Nakai
摘要
Abstract
The paper utilized solvent to extract polyphenols from Picea Koraiensis Nakai pinecone. The effect of ratio of material to liquid,alcohol concentration,extraction temperature and extraction time on the polyphenol yield was researched by single factor experiment and orthogonal test. At the same time,the ability of total antioxidition,the ability to eliminating OH. ,DPPH-and O2-. were investigated. The result showed that the optimum extraction condition of polyphenols was as the following,the ration of liquid to material was 25:1, alcohol concentration was 60% ,the extraction temperature was 60℃ ,the extraction time was 3h,the yield of polyphenols extraction from Picea Koraiensis Nakai pinecone was 136.3mg/g. The polyphenol extraction from Picea Koraiensis Nakai pinecone had good eliminating effect on ABTS+- ,OH+, DPPH.and O2-. ,that was better than Vc and BHA.关键词
红皮云杉/多酚/提取/抗氧化活性Key words
Picea Koraiensis Nakai/polyphenol/extraction/antioxidition分类
轻工纺织引用本文复制引用
李德海,王振宇,周亚嫌..红皮云杉多酚的提取及其抗氧化活性研究[J].食品工业科技,2012,33(20):206-209,214,5.基金项目
基金项目：国家自然科学基金资助项目（31170510）. （）
