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Polyphenol Components and Antioxidant Activities of Three Fractions
Extracted by Different Polar Solvents from Litchi Pulp Polyphenol Extract
WEN Yejie
1,2
,摇 XIAO Juan
1
,摇 DONG Lihong
1
,摇 DENG Yuanyuan
1
,摇 LIU Lei
1
,摇 LI Xue
2
,摇 ZHANG Ruifen
1,*
(1
. Sericultural and Agri鄄Food Research Institute
,
Guangdong Academy of Agricultural Sciences /
Key Laboratory of Functional Foods
,
Ministry of Agriculture / Guangdong Key Laboratory of
Agricultural Products Processing
,
Guangzhou
510610,
China
;
2
. Drug Research Institute
,
South China Normal University
,
Guangzhou
510631,
China
)
Abstract
: Two different polar solvents ( ethyl acetate and butanol) were used to fractionate polyphenol
from aqueous solution of litchi polyphenol extract. The phenolic profiles in each fraction were determined
by HPLC, and their antioxidant activities were evaluated by cellular antioxidant assay (CAA) . The re鄄
sults were as follows, phenolic yields, phenolic and flavonoids contents, the phenolic profiles, and CAA
values of the three fractions were significantly different. Phenolic yields in water, butanol and ethyl ace鄄
tate fractions were 36% , 32% , and 16% , respectively. However, water fraction had the lowest total
phenolic and flavonoids content. Ethyl acetate fraction had the highest total phenolic content with the
middle total flavonoids content and the lowest antioxidant activity. The main phenolic components in ethyl
acetate fraction were proanthocyanidins, including procyanidin B2, epicatechin and so on, whereas the
main component in butanol fraction was quercetin 3鄄O鄄rutinoside鄄7鄄O鄄琢鄄L鄄rhamnosidase.
Key words
: litchi;polyphenol;fractional extraction;CAA
(
责任编辑
:
檀彩莲
)
93
第
34
卷 第
3
期
摇 摇 摇 摇 摇 摇 摇
温叶杰等
:
荔枝果肉多酚不同极性分部的构成谱及其抗氧化活性比较
