中国食品添加剂2026，Vol.37Issue(6)：51-59,9.DOI:10.19804/j.issn1006-2513.2026.6.006
花椒粕中绿原酸提取物的制备及其抗氧化活性研究
Study on preparation and antioxidant activity of chlorogenic acid extract from Zanthoxylum bungeanum residue
摘要
Abstract
Based on the high-value utilization of agricultural waste—Zanthoxylum bungeanum residue and the development needs of chlorogenic acid,zanthoxylum seed cake(the by-product after Zanthoxylum oil extraction)was used as the experimental material to establish the optimal process for extracting chlorogenic acid via the solvent method.The optimal extraction conditions were determined as follows:an extraction temperature of 60℃,an ethanol volume fraction of 80%,and a solid-to-liquid ratio of 1:4.Under these conditions,the extraction yield of chlorogenic acid reached 94.46%.After purification with D101 macroporous resin,a product with a chlorogenic acid content of 10.82%was obtained.Evaluation from three dimensions—ABTS free radical scavenging effect,metal ion chelating ability,and total antioxidant capacity—showed that chlorogenic acid from Zanthoxylum seed cake exhibited excellent in vitro antioxidant activity.Spearman and Kendall correlation analyses indicated that chlorogenic acid,gallic acid,and ellagic acid in Zanthoxylum seed cake all had strong positive correlations with ABTS free radical scavenging,metal ion chelating,and total antioxidant capacity.Among them,the correlations between chlorogenic acid and ABTS free radical scavenging capacity,as well as between chlorogenic acid and total antioxidant capacity,were particularly significant.This study provides clear technical parameters and a theoretical basis for the high-value application of Zanthoxylum seed cake,and also offers a high-quality candidate resource for the development of natural antioxidants.关键词
花椒粕/绿原酸/大孔吸附树脂/抗氧化活性/斯皮尔曼相关性分析/肯德尔相关性分析Key words
Zanthoxylum bungeanum residue/chlorogenic acid/macroporous adsorption resin/antioxidant activity/Spearman correlation analysis/Kendall correlation analysis分类
轻工纺织引用本文复制引用
李宗闯,高伟,魏占姣,季绍东,武耐英..花椒粕中绿原酸提取物的制备及其抗氧化活性研究[J].中国食品添加剂,2026,37(6):51-59,9.基金项目
河北省植物资源综合利用重点实验室后补助项目(22313014014) （22313014014）
