本文已被：浏览 1148次 下载 714次
投稿时间：2022-03-07
投稿时间：2022-03-07
中文摘要: 采用超声辅助提取香蕉皮中的总黄酮，对提取工艺进行优化，并对2种成熟度的香蕉皮总黄酮的抗氧化和抑制酪氨酸酶的活性进行研究。结果表明：香蕉皮总黄酮的最佳提取条件为料液比1∶20（g/mL），乙醇浓度95%，温度60℃，超声时间50 min，在此条件下，总黄酮得率为1.82%。成熟度1级、成熟度6级香蕉皮总黄酮均具有较强的抗氧化能力，其对羟自由基、ABTS+自由基的清除能力及Fe3+还原能力均显著高于VC。成熟度1级、成熟度6级香蕉皮总黄酮以及VC清除羟自由基的IC50值分别为0.12、0.09、15.06 mg/mL，清除ABTS+自由基的IC50值分别为0.14、0.14、0.29 mg/mL。香蕉皮总黄酮具有抑制酪氨酸酶的活性，成熟度1级、成熟度6级香蕉皮总黄酮与曲酸抑制单酚酶活性的 IC50值分别为 0.10、0.03、0.01 mg/mL，抑制二酚酶活性的 IC50值分别为 0.15、0.14、0.11 mg/mL。
Abstract:The total flavonoids were extracted from banana peel via the ultrasound-assisted method and the extraction conditions were optimized.Further，the antioxidant activity and the inhibitory activity on tyrosinase of the total flavonoids from banana peels at two maturity levels were studied.The extraction conditions were optimized as follows:solid-liquid ratio of 1∶20（g/mL），ethanol concentration of 95%，temperature 60 ℃，and ultrasonic time of 50 min，under which the yield of total flavonoids was 1.82%.The total flavonoids from the banana peels at maturity levels 1 and 6 had strong antioxidant activity，with the hydroxyl radical scavenging activity，ABTS+radical scavenging activity，and Fe3+reduction ability significantly higher than those of VC.The IC50values of total flavonoids from banana peels at maturity levels 1 and 6 and VCwere 0.12，0.09 mg/mL，and 15.06 mg/mL on hydroxyl radical scavenging and 0.14，0.14 mg/mL，and 0.29 mg/mL on ABTS+radical scavenging，respectively.The total flavonoids from banana peels inhibited the activity of tyrosinase.Specifically，the IC50values of the total flavonoids from banana peels at maturity levels 1 and 6 and kojic acid were 0.10，0.03 mg/mL，and 0.01 mg/mL on inhibiting monophenolase activity and 0.15，0.14 mg/mL，and 0.11 mg/mL on inhibiting diphenolase activity，respectively.
文章编号：202220017 中图分类号： 文献标志码：
基金项目:省级乡村振兴战略专项资金——现代种业提升项目；2019年省级乡村振兴战略专项促进农业对外合作项目
引用文本：
津ICP备20000603号-1