摘要：百香果学名西番莲，是一种热带水果。本文采用响应面实验法优化β-环糊精-超声协助提取百香果多酚的条件，用大孔树脂技术分离纯化百香果多酚提取物，并对提取物进行抗氧化研究。结果表明，整果的最佳提取条件为超声强度300W、温度70℃、时间90min，总多酚提取含量达到10.9mg/g；果皮在超声强度200W、温度70℃、时间90min的条件下，总多酚提取含量达到10.82mg/g。此外，NKA-9型树脂对百香果多酚表现出良好的吸附性能与解吸效果，适宜作为分离纯化百香果多酚的树脂。同时，百香果多酚对DPPH自由基和ABTS+自由基具有良好的清除能力。百香果多酚是一种天然抗氧化剂，在食品、医药、化妆品行业中有很好的应用前景。68771

毕业论文关键词:百香果多酚；β-环糊精；超声辅助；响应面；大孔树脂；抗氧化测试

Cyclodextrins Ultrasound-assisted Extraction Polyphenols from Passion Fruit and Evaluation of Antioxidant Activities

Abstract：Passionfruit is a tropical fruit with rich nutrition. In this paper, response surface method was used to optimize the -cyclodextrin ultrasonic extraction, and the macroporous resin was used to purify the rude extraction of polyphenols. The antioxidant activities of polyphenols extract were also studied by DPPH and ABTS+ scavenging rate test. The research results show that the optimal extraction conditions for full fruit are as follows: intensity of ultrasonic 300W, temperature 70℃, time 90 min, total polyphenols extract content 10.9mg/g. The optimal extraction conditions for peel are as follows: ultrasonic intensity 200W, temperature 70℃, time 90 min, total polyphenols extract content is 10.82 mg/g. The NKA-9 resin displayed a good adsorption performance and desorption effect on the polyphenol, which proved that NKA-9 resin is suitable for the separation and purification of passionfruit polyphenols. At the same time, the polyphenols extract behaved good scavenging activities on DPPH and ABTS+ free radicals. It is a natural antioxidant that has a good future in the food, drug and cosmetics industry. 

Key words: Passionfruit polyphenols; -cyclodextrin; Ultrasonic assisted extraction; Response surface; Macroporous resin; Antioxidant test

目  录

1 前言 1

1.1 百香果研究概述 1

1.1.1 百香果介绍 1

1.1.2 百香果研究现状 1

1.2 天然提取技术 2

1.2.1 超声波提取法 2

1.2.2 微波提取法 3

1.2.3 超临界流体提取法 3

1.2.4 超高压提取法 4

1.2.5 其它 4

1.3 环糊精概述 4

1.4 大孔树脂吸附提纯概述 5

1.5 响应面回归分析概述 6

1.6 天然抗氧化剂的概述 6

1.6.1天然抗氧化剂的作用机理 6

1.6.2抗氧化剂的测评方法 7

1.7 实验目的及意义 7

2 材料与方法 9

2.1原料与设备 9

2.2 实验方法 10

2.2.1 样品准备 10

2.2.2 没食子酸标准曲线绘制 10