ZHANG Wan-jun, FENG Bin, XIE Bi-jun, SUN Zhi-da. Optimization of Extraction Process and in Vitro Antioxidant Activity Analysis of Total Flavonoids from White-flesh Guava(Psidium guajava L. cv. Pearl)[J]. Science and Technology of Food Industry, 2019, 40(8): 196-201. DOI: 10.13386/j.issn1002-0306.2019.08.033

Citation: ZHANG Wan-jun, FENG Bin, XIE Bi-jun, SUN Zhi-da. Optimization of Extraction Process and in Vitro Antioxidant Activity Analysis of Total Flavonoids from White-flesh Guava(Psidium guajava L. cv. Pearl)[J]. Science and Technology of Food Industry, 2019, 40(8): 196-201. DOI: 10.13386/j.issn1002-0306.2019.08.033

白肉番石榴總黃酮提取工藝優(yōu)化及體外抗氧化活性分析

華中農(nóng)業(yè)大學(xué)食品科技學(xué)院, 湖北武漢 430070

詳細(xì)信息

作者簡(jiǎn)介:

張婉君(1993-),女,碩士研究生,研究方向:天然產(chǎn)物化學(xué),E-mail:zwj93612@sina.com。

通訊作者:

孫智達(dá)(1963-),男,博士,教授,研究方向:天然產(chǎn)物化學(xué),E-mail:sunzhida@sina.com。

中圖分類(lèi)號(hào): TS255.1

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Optimization of Extraction Process and in Vitro Antioxidant Activity Analysis of Total Flavonoids from White-flesh Guava(Psidium guajava L. cv. Pearl)

College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

摘要

摘要: 對(duì)白肉番石榴中總黃酮的提取工藝進(jìn)行優(yōu)化,并研究其體外的抗氧化活性。以珍珠番石榴(白肉)的葉、皮為原料,在單因素實(shí)驗(yàn)的基礎(chǔ)上,以總黃酮提取量為指標(biāo),采用正交試驗(yàn)優(yōu)化獲得了番石榴葉、皮中總黃酮的提取工藝。在此基礎(chǔ)上提取番石榴果肉中的總黃酮,然后比較番石榴葉、皮、果肉中黃酮的體外抗氧化作用。結(jié)果表明,番石榴葉、皮的總黃酮的最優(yōu)提取工藝略有差異。番石榴葉總黃酮的提取最優(yōu)工藝為:乙醇濃度50%,提取溫度65 ℃,料液比1:20 (g/mL),提取時(shí)間135 min。番石榴皮總黃酮提取最優(yōu)工藝為:乙醇濃度60%,提取溫度45 ℃,料液比1:7 (g/mL),提取時(shí)間105 min。在最優(yōu)條件下番石榴葉、皮總黃酮的提取量分別為(188.66±0.23)、(48.03±0.16) mg/g。番石榴葉、皮、果肉總黃酮在ABTS自由基及羥基自由基清除實(shí)驗(yàn)、鐵還原力及總抗氧化力測(cè)定分析中顯示良好的抗氧化活性,其中番石榴葉總黃酮的體外抗氧化能力最強(qiáng)。由此說(shuō)明番石榴黃酮有望成為一種良好的天然抗氧化劑。

Abstract: The extraction process of total flavonoids from white-flesh guava was optimized and the in vitro antioxidant activity was studied. The leaves and peel of pearl guava(white meat)were used as raw materials. Based on a single factor experiment,the total flavonoids extraction quantity was used as an indicator to optimize the extraction process of total flavonoids from leaves and peel of guava by orthogonal test. On this basis,the total flavonoids in flesh of guava were extracted,and the in vitro antioxidant effects of total flavonoids in leaves,peel and flesh of guava were compared. The results showed that the optimal extraction process of total flavonoids from leaves and peel of guava were slightly different. The optimal extraction process of total flavonoids from guava leaves were as follows:ethanol concentration 50%,extraction temperature 65 ℃,solid-liquid ratio 1:20 (g/mL),extraction time 135 min. The optimum extraction process of total flavonoids from guava peel were as follows:ethanol concentration 60%,extraction temperature 45 ℃,solid-liquid ratio 1:7 (g/mL),extraction time 105 min. Under optimal conditions,the extraction quantities of total flavonoids in guava leaves and peel were(188.66±0.23)and(48.03±0.16) mg/g,respectively. Total flavonoids of guava leaves,peel and flesh showed good antioxidant activity in the experiments of ABTS radical and hydroxyl radical scavenging experiments,iron reducing force and total antioxidant capacity,among which total flavonoids of guava leaves had the strongest antioxidant capacity in vitro. This indicated that white-flesh guava flavonoids were expected to be a good natural antioxidant.

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