不同溶剂对枇杷果提取物抗氧化活性和多酚稳定性的影响

Effect of Different Solvents on the Antioxidant Activity and Polyphenol Stability of Loquat (Eriobotrya japonica Lindl.) Fruit Extract

摘要:

枇杷果（Eriobotrya japonica Lindl.）是一种原产于中国的保健水果，营养丰富，具有较高的药用价值。作者探讨了不同溶剂对枇杷果提取物抗氧化活性和多酚质量分数的影响，分析了两者之间的相关性，并探讨了温度、pH、金属离子和食品添加剂对枇杷果多酚稳定性的影响。结果显示，体积分数20%乙醇的提取效率最高。枇杷果各溶剂提取物的抗氧化活性与多酚质量分数之间显示强相关性，乙酸乙酯提取物在抗氧化活性和多酚质量分数方面表现最为突出。高温会降低枇杷果多酚的稳定性，pH为6时对多酚稳定性影响最小，金属离子Na⁺、Ca²⁺、Fe²⁺，Na₂SO₃和食品添加剂均会导致枇杷果多酚稳定性的下降。该研究为枇杷果多酚的提取提供了依据，也为深入研究多酚的稳定性和扩大枇杷果的应用领域提供参考。

Abstract:

Loquat (Eriobortya japonica Lindl.) is a health-promoting fruit native to China, rich in nutrients and with high medicinal value. The author investigated the effects of different solvents on the antioxidant activity and polyphenol mass fraction of loquat fruit extracts, analyzed the correlation between the two, and explored the effects of temperature, pH, metal ions, and food additives on the stability of loquat polyphenols. The results showed that the extraction efficiency was highest with 20% ethanol by volume. A strong correlation was observed between the antioxidant activity and polyphenol mass fraction of the various solvent extracts from loquat fruit, with ethyl acetate extracts exhibiting the most prominent antioxidant activity and polyphenol mass fraction. High temperature reduced the stability of loquat polyphenols, with pH 6 showing the least impact on their stability. Metal ions such as Na⁺, Ca²⁺, Fe²⁺, Na₂SO₃, and food additives all contributed to a decrease in loquat polyphenol stability. This study provides a basis for the extraction of loquat polyphenols and offers a reference for further research on polyphenol stability, as well as expanding the applications of loquat fruit.