长柄扁桃仁多酚提取工艺及抗氧化活性研究
Extraction of Polyphenols from Amygdalus pedunculata Seed and the Antioxidant Capacity

运用单因素及正交试验研究超声辅助提取长柄扁桃仁中多酚的最佳工艺，采用DPPH法、ABTS法、FRAP法对比5个不同种源地样品的抗氧化活性。结果表明，长柄扁桃仁中超声辅助提取的最佳工艺为：乙醇体积分数20%，料液比1∶20，提取温度40℃，超声时间60 min，提取率为2.076 mg？g-1。对提取效果影响大小的因素依次为乙醇体积分数＞料液比＞提取温度＞时间。采自陕北地区的种仁中提取的多酚抗氧化活性相对其他2个种源地较强。最佳工艺可有效提高多酚提取量；在适宜环境中生长的长柄扁桃中的仁有效成分含量较高，抗氧化活性较强。
Single factor and orthogonal experiments were adopted to examine the optimal procedure of ultrasound aided extraction of phenols from the kernel of Amygdalus pedunculata. The antioxidant activity of the extracts was measured by DPPH free radical method, ABTS and FRAP methods. The optimal conditions were obtained as solvent: 20% ethanol, the ratio of material being extracted to solvent: 1∶20, temperature: 40℃, time of extraction aided by ultrasound: 60 min, under these conditions, the yield of extract was 2.08 mg/g. The impacts of the factors influencing the extraction were ethanol concentration > time > ratio of material to solvent> temperature. The antioxidant activities of the extracts from the materials collected from northern Shaanxi were higher than those from other locations, indicating that suitable growing conditions were favorable for the accumulation of phenols