革命菜黄酮类化合物提取及其抗氧化性研究

目的：优化提取革命菜黄酮类化合物的最佳工艺条件并测定其体外抗氧化性。方法：采用L9(34)正交试验法研究从革命菜中提取黄酮类化合物的最佳提取工艺，考察乙醇体积分数、浸提温度、浸提时间及料液比四因素对提取效率的影响，并测定其体外抗氧化活性。结果：革命菜黄酮类化合物的最佳提取工艺条件为乙醇体积分数70%、浸提温度65℃、浸提时间3.5h、料液比1:30(g/mL)。在最佳工艺条件下，测得革命菜中黄酮类物质提取量为31.88mg/g；革命菜黄酮类化合物对羟自由基具有明显的清除作用，且随着黄酮质量浓度增加，清除能力增强；对超氧阴离子自由基具有一定的抑制作用。结论：革命菜黄酮类合物抗氧化活性明显，具有开发利用价值。

Extraction and Antioxidant Activity of Flavonoids from Gynura crepidioides

The extraction of flavonoids from Gynura crepidioides stems and leaves was optimized using an L9(34) orthogonal array design. The effects of ethanol concentration, temperature, extraction time and solid/solvent ratio on extraction efficiency were examined. The optimal extraction conditions were found to be extraction at 65 ℃ for 3.5 h with 70% ethanol with a solid/solvent ratio of 1:30 (g/mL). Under these conditions the measured extraction yield of flavonoids from Gynura crepidioides stems and leaves was 31.88 mg/g. The obtained extract had a considerable scavenging effect against hydroxyl free radicals in a dose-dependent fashion. Besides, it also could scavenge superoxide anion free radicals. Based on these results, it can be concluded that flavonoids from Gynura crepidioides stems and leaves have the potential to be developed as promising free radical scavengers.