黑曲霉发酵法辅助提取芒萁黄酮及其抗氧化研究

该试验旨在确定黑曲霉发酵法辅助提取芒萁黄酮的最佳提取工艺,并探讨其抗氧化性。采用黑曲霉发酵法制备混合酶液的方法,通过单因素试验、正交试验确定提取芒萁黄酮的最佳条件,并通过测定芒萁黄酮对羟基自由基、DPPH的清除作用和还原力的分析,对其抗氧化活性进行研究。结果表明,黑曲霉发酵法制备复合酶液,提取芒萁黄酮的最佳条件为加酶量2.5mL,pH 5.0,于70℃下酶解2h;黑曲霉产复合酶辅助提取率最高,由不加酶的6.66%提高到11.67%,芒萁黄酮提取物有良好的清除羟基自由基的能力。

Study on extraction of flavonoids from dicranopteris linearis assisted with Aspergillus niger fermentation and its antioxidant research

The flavonoids of dicranopteris linearis was extracted with enzyme-assisted method of fermentation of Aspergillus,the optimum extraction process was determined,and its antioxidant activity was researched.Methods: the mixed enzyme was prepared with Aspergillus fermentation,the best extraction conditions were determined by single-factor experiments and orthogonal test,and its antioxidant activity was analyzed.Results: the optimum extraction conditions were the amount of enzyme to 2.5 mL,pH value of 5.0,at 70 ℃ for 2 h.Aspergillus enzyme-assisted extraction produced the highest rate,increased from 6.66%(without enzyme) to 11.67%,The flavonoids had good scavenging ability to hydroxyl radicals,and had good antioxidant activity and good prospects of development.