本文選題：桂皮 + 抗氧化�。� 參考：《現(xiàn)代食品科技》2017年11期

【摘要】：本文研究了桂皮活性成分的微波萃取工藝及抗氧化能力與活性成分的相關性。以DPPH自由基清除率和總還原能力(FRAP)為評價指標,以化學抗氧化劑二丁基羥基甲苯(BHT)、乙氧喹(EMQ)為陽性對照,在單因素試驗的基礎上通過正交試驗優(yōu)化桂皮的微波萃取工藝;建立提取物UPLC分離方法并建立UPLC-DPPH譜效關系闡述提取物抗氧化能力與活性成分的相關性。結果表明,以70%乙醇按10:1 mL/g液料比于65℃下微波萃取10 min,桂皮提取物的DPPH清除率高達92.18%、FRAP值32.90μmol/L,其抗DPPH自由基能力(IC_(50) 55.0 mg/L)是BHT(IC50 390 mg/L)的7倍與EMQ相當(IC50 55.0 mg/L)。對10批桂皮提取物的UPLC-DPPH譜效關系分析結果顯示其抗DPPH自由基能力是桂皮醛、香豆素等多種活性成分共同作用的結果,而并非與桂皮醛的含量線性相關,說明僅僅以桂皮醛評價桂皮藥材的質量是不全面的。
[Abstract]:In this paper, the microwave extraction technology of the active components of cinnamon and the correlation between the antioxidant ability and the active components were studied. The free radical scavenging rate and total reduction ability of DPPH were taken as the evaluation index, and the chemical antioxidant diDing Ji hydroxy toluene BHT and ethoxyquine EMQ were used as positive control. On the basis of single factor experiment, the microwave extraction process of cinnamon was optimized by orthogonal experiment. To establish the method of UPLC separation and to establish the UPLC-DPPH spectrum relationship to explain the correlation between the antioxidant ability and the active components of the extracts. The results showed that when 70% ethanol was extracted by microwave at 65 鈩，

本文編號：1885506