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*,,*(,427000):、,:,50℃、2h、1:4、3%。53%。:;;;:TQ91:A:1005-3433(2005)03-0010-04(Parthenocissustricuspi-chatePlach.)、,,、,、[1]。,。、。。11.1、200311,,,。MAF-9A(、),UV-160(、),AEG-220(、),DP-32(),RE-540()。、(DPPH)、Vc、、、、。1.21.2.1:’’’’’’’’’。1.2.210g,、、,30mL,2h,,20mL,100mL。3:1);2)100()330s;3)100()30s。、,3,1。1.2.3、、、44,,。2,3。·01·2005393*:(1972-),(),,,,。*2000。1.2.4100g,1.2.3。1.33。1.3.1。[2],-15min,,。,。3。1.3.2,3～5,,,。0.1%,,3～5,,,。40℃(9332.54Pa),。1.3.3。H,:::8:20:16:36。1.41.4.1、Vc0.1%,DPPH0.2mmol/L[3～5]。1.4.2VcABS0.1%Vc2mL,2mL0.2mmol/LDPPH,30min。,517nmABS(Ai)。1.4.3ABS0.1%2mL2mL0.2mmol/LDPPH,,517nmABS(Aj)。1.4.4DPPHABS0.2mmol/LDPPH2mL,,,517nmABS(Ac)。22.1/200～800nm,410nm,,A,1。11232.3792.3382.4352.3842.3832.4402.3312.3852.4792.2812.3202.3601,,,,,,,。2.2:D,A、B、C,A3B2C4D3。:50℃、2h、1:4、3%NaOH。2.31.3.1!1.3.33,1。1:3,。,40℃(9332.54Pa),,。·11·200539312A(℃)B(h)C(g/mL)DA111:10.081221:23%HCI0.047341:33%NaOH0.330461:430%EtOH0.10953011:23%NaOH0.53063021:130%EtOH0.15173041:40.25883061:33%HCI0.13895011:330%EtOH0.151105021:43%NaOH0.668115041:13%HCI0.121125061:20.194137011:43%HCI0.122147021:30.208157041:230%EtOH0.279167061:13%NaOH0.320K10.5670.8840.6730.741K21.0771.0741.0500.428K31.1340.9880.8721.848K40.9290.7611.1570.690k10.1420.2210.3080.185k20.2690.2690.2630.107k30.2840.2470.2070.338k40.3720.3300.2890.173U0.9080.8730.8951.156Q0.0490.0140.0360.2973ABCD0.0490.0140.0360.2970.0240.42033333150.1600.0500.0120.0990.0080.329F20.6251.512.4117.525F0.05=9.28F0.10=5.392.41.4,Ai=0.318、Aj=0.086、Ac=0.494,DP-PHP[6～11]:P=[1-(Ai-Aj)/Ac]×100%:P=[1-(0.318-0.086)/0.494]×100%=53%PVc=[1-(0.132-0.106)/0.494]×100%=94.7%DPPH()53%。Vc(94.7%),、[12]。33.1,,。·21·200539350℃,2h,1:4,3%NaOH。,。3.23,3,。3.3,53%,。:[1],,.[M].:,1987.190.[2],,,.[J].,2003,(6):99-102.[3],,,.[J].,2000,21(4):24-26.[4],,,.[J].,1999,23(5):494-499.[5],.[J].,2000,21(2):9-12.[6].[J].,2003,NO.6:96-99.[7],,.[J].,1995,(2):36-39.[8].[J].,2001,(5):26-28.[9],.[J].,1999,(6):21-23.[10].[J].,2003,(6):96-99.[11].[J].,2001,(5):19-21.[12].21[J].,2001,(8):609-610.STUDYONEXTRACTIONANDANTI-OXIDATIVEABILITYOFTHEFRUITREDPIGMENTFROMPARTHENOCISSUSTRICUSPICHATEPLACH.ZHAOHong-qiao,DongAi-wen,WANGMing-kun(DepartmentofAgricultureandForestry,JishouUniversity,Zhangjiajie427000,China)Abstract:Extractionmethod,extractionconditionsandanti-oxidativeabilitywereinvestigatedfortheredpig-mentfromthefruitofParthenocissustricuspichatePlach.Theresultsindicatedthatwaterextractionisthebest,andtheoptimalconditionsare50℃,2h,ratio1:4ofsolidtoliquid,and3%sodaasasolvent.Thean-ti-oxidativeabilityoftheredpigmentofParthenocissustricuspichatePlach.isapproximately53%toDPPH.Keywords:ParthenocissustricuspichatePlach;redpigment;extraction;anti-oxidativeability(:2005-03-01)·31·2005393