杨 笙，谭书明^*，陈 超，代晓桐

（贵州大学酿酒与食品工程学院，贵州贵阳 550025）

摘要：以刺梨全果为原料，探讨刺梨多酚的纯化工艺，并分析其抗氧化作用。比较AB-8、D101、D301、HPD100、HPD300和LSA-10六种不同型号的大孔树脂对刺梨多酚的吸附及解吸效果，筛选最佳大孔吸附树脂；在三个实验温度下探讨AB-8型对刺梨多酚的静态吸附热力学特性，通过研究初始pH、吸附时间、解吸液浓度、上样量及洗脱液用量等多个因素优化刺梨多酚的纯化参数，并进一步研究其抗氧化活性。结果表明，AB-8型大孔树脂更适于刺梨多酚的吸附，其吸附过程符合Freundlich热力学模型（R²＞0.990 0）及Langmuir模型（R²＞0.950 0），当实验温度为298 K时更利于大孔树脂对刺梨多酚的吸附；其较适纯化参数为：吸附时间600 min、解吸溶剂80%乙醇溶液、上样量10 mL、洗脱液用量50 mL。在该纯化工艺参数下，刺梨多酚的平均含量从30.45%增加至56.92%。抗氧化实验表明，刺梨多酚有较好的抗氧化能力，粗提液和纯化液对DPPH·及ABTS^＋·的清除能力都存在显著差异，在同一浓度下纯化后的刺梨多酚抗氧化效果显著优于纯化前的粗多酚（P＜0.05），经AB-8大孔树脂纯化后，刺梨多酚的抗氧化能力显著增加。数据证明建立的工艺可行且稳定，可作为刺梨多酚的纯化工艺条件。

关键词：刺梨；多酚；纯化工艺；抗氧化活性；热力学模型

中图分类号：TS201.2    文献标识码：A    文章编号：1674-506X（2022）01-0007-0008

Study on Purification Technology and in vitro Antioxidant Activity of Rosa roxburghii Polyphenols

YANG Sheng, TAN Shu-ming^*, CHEN Chao, DAI Xiao-tong

（School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China）

Abstract：The purification process of Rose roxburghii polyphenols was studied and its antioxidant activity was analyzed. The adsorption and desorption effects of six different types of macroporous resins on Rose roxburghii polyphenols were compared, and the optimal macroporous resin was screened. The static adsorption thermodynamic characteristics of AB-8 macroporous resin on Rose roxburghii polyphenols were discussed at three experimental temperatures. The purification parameters of Rose roxburghii polyphenols were optimized by investigating the initial pH, adsorption time, desorption concentration, sample size and eluent amount, and the antioxidant activity was further investigated. The results showed that AB-8 macroporous resin was more suitable for the adsorption of Rose roxburghii polyphenols, and the adsorption process was in accordance with Freundlich thermodynamic model (R²＞0.990 0) and Langmuir model (R²＞0.950 0), when the experimental temperature was 298 K, it was more conducive to the adsorption of Rose roxburghii polyphenols by macroporous resin. The optimal purification parameters were as follows: adsorption time 600 min, desorption solvent 80% ethanol solution, sampling quantity 10 mL, elution dosage 50 mL. Under these purification parameters, the polyphenols content of Rose roxburghii increased from 30.45% to 56.92% on average. The scavenging ability of DPPH · and ABTS^＋·were significantly different between crude extract and purified solution. The antioxidant effect of purified Rose roxburghii polyphenols was significantly better than that of purified crude extract (P＜0.05),  after purification by AB-8 macroporous resin, the antioxidant capacity of Rose roxburghii polyphenols was significantly increased. The data showed that the established process was feasible and stable,  and could be used as the purification process of Rose roxburghii polyphenols.

Keywords：Rose roxburghii；polyphenols；purification process；antioxidant activity；thermodynamic model

doi：10.3969/j.issn.1674-506X.2022.01-002

收稿日期：2021-08-09

基金项目：贵州省农业重大产业科学研究攻关项目（黔教合KY字［2019］008）

作者简介：杨笙（1998-），女，硕士研究生。研究方向：食品加工与安全。

*通信作者：谭书明（1964-），男，教授。研究方向：食品科学。

引用格式：杨笙,谭书明,陈超,等.刺梨多酚的纯化工艺及体外抗氧化研究[J].食品与发酵科技,2022,58(1):7-14.