刀豆壳总黄酮提取工艺优化及其抗氧化活性研究

以刀豆壳的总黄酮提取量为评价指标,使用乙醇为提取剂,微波辅助提取刀豆壳总黄酮,分别考察乙醇体积分数(%)、液料比(mL/g)、微波时间(min)、微波功率(W)对刀豆壳总黄酮提取量的影响,通过响应面法优化提取工艺并研究提取的刀豆壳总黄酮的抗氧化活性。经试验得出当乙醇体积分数为50%,液料比为20:1(mL/g),微波时间为5.6 min,微波功率为600 W,总黄酮提取量为2.330 mg/g;刀豆壳总黄酮对羟自由基清除作用明显,其质量浓度与抗氧化活性有一定的量效关系。

Optimization of Extraction Technology and Its Antioxidant Activity of Total Flavonoids from Concanavalis Shell

The total flavonoids extracted from the soybean hull was used as the evaluation index,ethanol was used as the extractant,and flavonoids extracted from the Concanavalis shell by microwave,the ethanol volume fraction(%),liquid ratio(mL/g),microwave time(min),microwave power(W)on the content of Concanavalis shell flavonoids was investigated by the response surface method to optimize the process and the antioxidant activity of the Concanavalis shell flavonoids were studied.The test resulted that when the volume score of ethanol was 50%,the liquid ratio was 20∶1(mL/g),the microwave time was 5.6 min,the microwave power was 600 W,total the flavonoid content was 2.330 mg/g;Concanavalis shell flavonoid hydroxyl removal effect was obvious,its mass concentration and antioxidant activity had a certain quantitative effect relationship.