河南农业科学Issue(10)：153-156,4.
紫叶李果实总多酚的提取工艺及其抗氧化活性研究
Study on Extraction Process and Antioxidative Activity of Total Polyphenol from Pranus cerasi f era Fruit
摘要
Abstract
In order to better develop and utilize Pranus cerasi fera fruit ,the extraction amount of total polyphenols was taken as index to analyze the effects of solid-liquid ratio ,ethanol concentra-tion ,extraction temperature and time on the extraction amount of total polyphenol from Pranus cerasi fera fruit ;the antioxidant activity of total polyphenol was studied by DPPH radical scaven-ging assay .The results showed that the best extraction technology was material/liquid ratio of 1∶120 ,ethanol concentration of 50% ,extraction temperature of 70 ℃ ,and extraction time of 90 min .Under the optimum extraction condition ,the extraction rate of total polyphenol from Pranus cerasi fera fruit was up to 18 .13 mg/g ;DPPH radical scavenging experiment showed that the to-tal polyphenol from Pranus cerasifera fruit had significant antioxidant effect ,which was stronger with the total polyphenol concentration higher .关键词
紫叶李果实/总多酚/提取工艺/抗氧化活性Key words
Pranus cerasi fera fruit/total polyphenol/extract technology/antioxidant activity分类
农业科技引用本文复制引用
汪洪涛,陈成,余芳,李小华,杨爱萍..紫叶李果实总多酚的提取工艺及其抗氧化活性研究[J].河南农业科学,2013,(10):153-156,4.基金项目
江苏经贸职业技术学院科研基金项目 （）
