花椒粕中绿原酸提取物的制备及其抗氧化活性研究OA

Based on the high-value utilization of agricultural waste—Zanthoxylum bungeanum residue and the development needs of chlorogenic acid,zanthoxylum seed cake(the by-product after Zanthoxylum oil extraction)was used as the experimental material to establish the optimal process for extracting chlorogenic acid via the solvent method.The optimal extraction conditions were determined as follows:an extraction temperature of 60℃,an ethanol volume fraction of 80%,and a solid-to-liquid ratio of 1:4.Under these conditions,the extraction yield of chlorogenic acid reached 94.46%.After purification with D101 macroporous resin,a product with a chlorogenic acid content of 10.82%was obtained.Evaluation from three dimensions—ABTS free radical scavenging effect,metal ion chelating ability,and total antioxidant capacity—showed that chlorogenic acid from Zanthoxylum seed cake exhibited excellent in vitro antioxidant activity.Spearman and Kendall correlation analyses indicated that chlorogenic acid,gallic acid,and ellagic acid in Zanthoxylum seed cake all had strong positive correlations with ABTS free radical scavenging,metal ion chelating,and total antioxidant capacity.Among them,the correlations between chlorogenic acid and ABTS free radical scavenging capacity,as well as between chlorogenic acid and total antioxidant capacity,were particularly significant.This study provides clear technical parameters and a theoretical basis for the high-value application of Zanthoxylum seed cake,and also offers a high-quality candidate resource for the development of natural antioxidants.