生物加工过程2016，Vol.14Issue(4)：48-54,7.DOI:10.3969/j.issn.1672-3678.2016.04.010
白芽奇兰茶多酚的提取工艺及其抗氧化活性
Extraction and antioxidant activity of tea polyphenols from baiyaqilan tea
张秀芬 1陈金妹 1姚丽云 1潘裕添1
作者信息
- 1. 闽南师范大学 菌物产业工程技术中心，福建 漳州 363000
- 折叠
摘要
Abstract
We studied the extraction and antioxidant activity of baiyaqilan tea polyphenols using different volume fractions of aqueous ethanol solvent extraction. Four factors affecting extraction rate including aqueous ethanol concentrations,liquid⁃solid ratio,extraction time and temperature were optimized through orthogonal experiment.The antioxidant activity of tea polyphenols was evaluated by free radical scavenging ability of·OH,·O-2,and·DPPH,and the ability of resistance to H2O2.The optimum process parameters were ethanol concentration 70%, liquid⁃solid ratio 40 mL/g, extraction time 165 min, and extraction temperature 75 ℃. Under optimized conditions, the extraction rate of tea polyphenols in baiyaqilan was 81. 33 mg/g.Tea polyphenols in baiyaqilan protected cells from H2O2 damage and had no effect on normal cell growth with the concerntration of 30 μg/mL.关键词
白芽奇兰/茶多酚/提取工艺/抗氧化性Key words
baiyaqilan tea/polyphenols/extraction/antioxidant activity分类
轻工业引用本文复制引用
张秀芬,陈金妹,姚丽云,潘裕添..白芽奇兰茶多酚的提取工艺及其抗氧化活性[J].生物加工过程,2016,14(4):48-54,7.
