荔枝果肉不同极性多酚提取及其抗氧化活性比较

分别选用体积分数为60％乙醇和80％丙酮从荔枝果内中提取多酚,并用石油醚、乙酸乙酯、正丁醇和水等4种不同极性溶剂对其多酚提取物进行分部萃取,采用DPPH自由基法、FRAP法和ABTS法比较荔枝果肉不同极性多酚的体外抗氧化活性差异.结果表明,采用80％丙酮提取的荔枝果肉多酚提取物的ABTS抗氧化活性显著强于60％乙醇提取...

COMPARISON OF THE CONTENT AND ANTIOXIDANT ACTIVITIES OF DIFFERENT POLARITY PHENOLICS OF LITCHI PULP

In order to investigate phenolics and their antioxidant activities of litchi pulp, the paper used 60% ethanol and 80% acetone to extract polyphenol from litchi chinensis pulp separately. The polyphenols were separated according to the polarity separation size, which was combined with DPPH, FRAP and ABTS to evaluate antioxidant activity of different polarity polyphenols. The results showed that antioxidant activity of the litchi pulp polyphenol extract by 80% acetone extract was significantly stronger than the 60% ethanol（P0.05）. Polyphenol content of different polarity were significantly different (P0.05). The water layer had the highest polyphenol content, which was followed by the n-butyl alcohol part. The antioxidant activity of different polar solvent polyphenols were significantly different (P0.05), which the ethyl acetate showed the highest antioxidant activity , followed by n-butyl alcohol part. The activity of acetone extract polyphenol was significantly higher than the ethanol extract of polyphenols (P0.05). Through the effective separation of different polarity polyphenols and evaluation of antioxidant activity, the study formed the foundation for the research of the highly active polyphenols of litchi pulp.