乌饭树叶中粗黄酮的提取及抗氧化性研究
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摘要
以80%乙醇溶液浸提干燥的乌饭树叶,用分光光度法测定提取液中的粗黄酮含量。在单因素试验的基础上,通过正交试验优化了乌饭树叶粗黄酮的提取工艺。结果表明,粗黄酮最佳提取条件为:提取时间2h、提取温度80℃、料液比1∶15,提取率最高达2.79%。抗氧化试验的结果显示乌饭树叶粗黄酮有较高的DPPH自由基清除能力,是一种良好的天然抗氧化剂。
In this study,crude flavonoids was extracted from Vaccinium bracteatum Thunb. leaves with 80% ethanol and its content was determined by spectrophotometry. On the basis of single factor experiment,the extraction process of crude flavonoids from Vaccinium bracteatum Thunb. leaves was optimized by orthogonal test. The optimum extraction conditions were as follows:the extraction time was 2 h,the extraction temperature was 80℃,the solid-liquid ratio was 1:15,the extraction rate of flavonoids was 2.79%. The result of antioxidant activity experiment showed that the crude flavonoids has high DPPH free radical scavenging capacity.Vaccinium bracteatum Thunb.leaves is a good source of natural antioxidants.
In this study,crude flavonoids was extracted from Vaccinium bracteatum Thunb. leaves with 80% ethanol and its content was determined by spectrophotometry. On the basis of single factor experiment,the extraction process of crude flavonoids from Vaccinium bracteatum Thunb. leaves was optimized by orthogonal test. The optimum extraction conditions were as follows:the extraction time was 2 h,the extraction temperature was 80℃,the solid-liquid ratio was 1:15,the extraction rate of flavonoids was 2.79%. The result of antioxidant activity experiment showed that the crude flavonoids has high DPPH free radical scavenging capacity.Vaccinium bracteatum Thunb.leaves is a good source of natural antioxidants.
引文
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[2]国家中医药管理局《中华本草》编委会.中华本草(第6卷)[M].上海:上海科学技术出版社,1998:45-47.
[3]蔡凌云.乌饭树叶总黄酮体外抗氧化活性[J].中成药,2011,33(6):1054-1057.
[4]王立,姚惠源,陶冠军,等.乌饭树叶中黄酮类色素的抗氧化活性[J].食品与生物技术学报,2006,25(4):81-84,88..
[5]王芳,乔璐,淡小燕,等.桑叶黄酮的提取及抗氧化研究[J].广东农业科学,2011,38(15):76-79.
[6]LONDONO J,DE LIMA V R,LARA O,et al. Clean recoveryof antioxidant flavonoids from citrus peel:Optimizing an aque-ous ultrasound-assisted extraction method[J]. Food Chemistry,2010,119(1):81-87.
[7]勾明玥,刘梁,张春枝.采用DPPH法测定26种植物的抗氧化活性[J].食品与发酵工业,2010(36):148.
[8]方敏,王耀峰,宫智勇.15种水果和33种蔬菜的抗氧化活性研究[J].食品科学,2008,29(10):97.
[9]PENG L X,ZOU L,ZHAO J L,et al. Response surface model-ing and optimization of ultrasound-assisted extraction of threeflavonoids from tartary buckwheat(Fagopyrum tataricum)[J].Pharmacognosy Magazine,2013,9(35):210-215.
[10]扶庆权,侯佩,陈能.响应面法优化芦蒿叶总黄酮的提取工艺[J].食品科学,2013,34(4):94-98.
[11]KONG K W,ISMAIL A R,TAN S T,et al. Response surfaceoptimization for the extraction of phenolics and flavonoidsfrom a pink guava puree industrial by-product[J]. Internation-al Journal of Food Science and Technology,2010,45(8):1739-1745.