大果栘依总黄酮的提取与抗氧化性研究

为了探讨大果栘依中总黄酮的提取工艺及体外抗氧化性,采用超声提取法。在乙醇浓度、液料比、提取时间、提取温度四个单因素实验的基础上,通过L9(34)正交实验,比较各因素对提取率的影响,优化大果栘依总黄酮的提取工艺。同时,对大果栘依总黄酮进行显色定性,并测定大果栘依总黄酮对DPPH、羟基自由基、超氧阴离子的清除作用。最佳提取工艺为:乙醇浓度60%、液料比25∶1 mL/g、超声时间20 min、提取温度50℃,此条件下的提取率达到4.12%;随着大果栘依总黄酮浓度的升高,对DPPH、羟基自由基、超氧阴离子的清除率逐渐升高。

Study on extraction,identification and antioxidation activity of flavonoids from Docynia delavayi(Franch.) Schneid.

In order to discuss the extraction process and in vitro antioxidant activity of total flavonoids in large fruit,the ultrasonic extraction method was applied to ethanol concentration and liquid feed ratio,on the basis of extraction time and extraction temperature,the influence of various factors on the extraction rate was compared with that of L9(34)orthogonal experiment,to optimize the extraction process of total flavonoids from large fruit spinulosa.At the same time,the total flavonoids of big fruit was determined by color,and the scavenging effects of total flavonoids on DPPH,hydroxyl radical and superoxide anion were determined.The results showed that the optimum extraction process was as follows : the ethanol concentration was 60%,the ratio of liquid to liquid was 25∶1,the ultrasonic time was 20 minutes,the extraction temperature was 50℃,and the extraction rate was 4.12 %; with the increase of total flavonoids concentration,the scavenging rate of DPPH,hydroxyl radical and superoxide anion gradually increased.