食品工业科技2017，Vol.38Issue(23)：164-169,6.DOI:10.13386/j.issn1002-0306.2017.23.031
超声提取食用玫瑰花总酚及其大孔树脂纯化前后抗氧化活性
Study on ultrasonic extraction of total phenol from edible rose and antioxidant activity of macroporous resin before and after purification
摘要
Abstract
Rosa chinensis ‘An Ning Ba Jie’ as the raw material,the extraction process of polyphenol and the antioxidant activity before and after purification were studied.The extraction temperature were identified as main factor that influence extraction efficiency.The optimum conditions for the ultrasonic extraction of polyphenols from rose were found to be with 70％ ethanol at solid-to-liquid ratio 1∶25 (g/mL)for 40 min with ultrasonic temperature 40 ℃ with extraction three times.Under these conditions,the extraction of total phenol was 93.81 mg/g.The XAD-7 resin was found to be the ideal resin for the purification of phenolics from rose by comparing the static adsorption and analytical properties of nine resins.Before purification of DPPH and ABTS free radical scavengingIC50 values were 209.27 μg/mL and 505.67 μg/mL,after purification,they were 96.30 μg/mL and 378.09 μg/mL,respectively.The results showed that rose polyphenols could enhance their antioxidant activity after purification by XAD-7 macroporous resin.关键词
食用玫瑰花/多酚/提取工艺/大孔树脂纯化/抗氧化活性Key words
edible rose/polyphenols/extraction technology/macroporous resin purification/antioxidative activity分类
轻工纺织引用本文复制引用
蒋孟君,王艺,任建青,叶玉,程桂广,赵天瑞,曹建新..超声提取食用玫瑰花总酚及其大孔树脂纯化前后抗氧化活性[J].食品工业科技,2017,38(23):164-169,6.基金项目
国家自然科学基金(31600274,31460083) （31600274,31460083）
昆明安宁八街食用玫瑰成分分析(KKF0201562034). （KKF0201562034）
