摘要
为优选金果榄总黄酮的最佳提取工艺并对其黄酮的体外抗氧化活性进行评价,采用微波法对金果榄总黄酮进行提取,采用正交试验设计,考察乙醇质量浓度、微波功率、固液比、提取时间对金果榄总黄酮提取率的影响,用芦丁比较其对羟自由基、超氧阴离子的清除能力。结果表明:微波提取最佳的工艺条件为乙醇质量浓度60%、固液比为1∶20、提取时间8min、微波功率640W;抗氧化性评价表明,总黄酮对羟自由基、超氧阴离子的清除率为50%时,其浓度分别为2.766mg/mL和4.571mg/mL。最优条件下的总黄酮得率为11.384mg/g,金果榄总黄酮对羟自由基、超氧阴离子均具有不同程度的清除能力。
The effect of ethanol mass concentration,microwave power,solid-liquid ratio and time on extraction rate of total flavones extracted from R.tinosporae by using microwave method was studied by the orthogonal test design,and scavenging activity of the extracted flavones to hydroxyl radical and superoxide anion was analyzed to select the optimum extraction technology of total flavones from R.tinosporae and evaluate in vitro antioxidant activity of the extracted flavones.The results showed that the optimum technological conditions are 60% ethanol mass concentration,1：20 of solid-liquid ratio,640W for 8 min and the scavenging rates of total flavones with 2.766 mg/mL and 4.571 mg/mL concentration to hydroxyl radical and superoxide anion are 50%.Total flavones extracted from R.tinosporae can reach 11.384 mg/gunder the optimum extraction conditions.Total flavones extracted from R.tinosporae has scavenging activities with different degree to hydroxyl radical and superoxide anion.
出处
《贵州农业科学》
CAS
2015年第4期187-190,共4页
Guizhou Agricultural Sciences
基金
贵州省科技厅项目"梵净山珍稀濒危药用植物资源的调查与保护研究"(黔教科2010082)
铜仁学院基金项目"梵净山青牛胆黄酮类成分的提取工艺研究"[2011(TS1104)]
关键词
微波提取
金果榄
总黄酮
抗氧化
microwave extraction
Radix tinosporae
total flavones
antioxidant
作者简介
杨忠飞（1969），男，在读硕士，研究方向：资源植物化学。Email：1393657190@qq．com
通讯作者：赵成刚（1968-），男，教授，从事资源植物化学研究与教学工作。E-mail：trzcg@sina．com
