|Table of Contents|

Enzymatic Extraction of Polyphenols From Euodia rutaecarpa andIts Antioxidant and Antibacterial Activities(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2017年22
Page:
126-131
Research Field:
Publishing date:

Info

Title:
Enzymatic Extraction of Polyphenols From Euodia rutaecarpa andIts Antioxidant and Antibacterial Activities
Author(s):
WANG Minghua1; SHAO Mingliang1; GAO Ziyi2; HAO Liqin2; ZHAO Erlao2
1.Department of Biology，Xinzhou Teachers University，Xinzhou，Shanxi 034000；2.Department of Chemistry，Xinzhou Teachers University，Xinzhou，Shanxi 034000
Keywords:
Euodia rutaecarpa; polyphenols; enzymatic extraction technique; antioxidant activity; antibacterial activity
PACS:
-
DOI:
10.11937/bfyy.20171343
Abstract:
Euodia rutaecarpa was used as the raw material，and based on the single-factor experiments，orthogonal experiment had been used to explore the operational conditions for enzymatic extraction technique of polyphenols from Euodia rutaecarpa.The antioxidant activity of extracted polyphenols had been appraised by investigating the DPPH? scavenging rate，and the antibacterial activity also had been estimated by filtering paper method.The results showed that the optimal technique of extracting process was as follows,extraction temperature 60 ℃，extraction time 2.5 hours，cellulase concentration 0.25 mg?mL-1，pH 4.0.Under these conditions，the extraction rate of polyphenols was 5.58%.Although the DPPH? scavenging rate of polyphenols was lower than vitamin C，the polyphenols had certain antioxidant activity.The polyphenols exhibited certain inhibitory effect on chosen bacteria，Escherichia coli>Bacillus subtilis>Staphylococcus aureus.The polyphenols from Euodia rutaecarpa possessed natural antioxidant and food preservatives applications，and was worthy of further development.

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Last Update: 2017-11-23