摘要
研究乙醇浸提法和微波提取法提取荸荠总黄酮的最佳工艺及提取液的抗氧化活性,并用HPLC法和分光光度法分别对提取液进行定性和定量分析。两种提取方法均以乙醇浓度、料液比、提取功率和时间为影响因素,荸荠总黄酮提取率为指标确定最佳提取工艺。结果显示,乙醇浸提法的总黄酮提取率为2.25%,IC50为4.60μg/mL;微波提取法的总黄酮提取率为3.43%,IC50为4.34μg/mL。两种方法对比分析表明,微波法具有高效、短时优点,其最佳提取工艺为乙醇浓度为60%、料液比为1∶40、微波功率为400W、提取2次、每次2min,在此条件下,提取液的抗氧化活性与阳性对照物Vc相当。
The best extraction method and process of flavonoids from water chestnut were investigated using ethanol extraction and microwave extraction respectively. Antioxidant activity, qualitative, and quantitative analysis of extract were tested with DPPH, HPLC and spectrophotometry. The optimum conditions of two methods were obtained by orthogonal test respectively. Ethanol concentration, stuff-liquid ratio, power of extraction, and time of extraction were acted as several influential factors of orthogonal test, then the flavonoids extraction rate as an indicator. The extraction rate of ethanol extraction and microwave extraction were 2.25% and 3.43%, with IC50 values of 4.60 μg/mL and 4.34 μg/mL, respectively. Compared with ethanol extraction, microwave extraction had some advantages include high efficiency and short time. The maximum yield of flavonoids with microwave extraction was obtained by dual extraction with 60% ethanol, 1/40 stuffliquid ratio, 400 W power, and 2 minutes. In these conditions, the antioxidant activity of the extract was similar to Vc.
出处
《食品科技》
CAS
北大核心
2009年第5期191-195,共5页
Food Science and Technology
关键词
荸荠
总黄酮
浸提法
微波法
HPLC法
DPPH法
water chestnut
flavonoids
ethanol extraction
microwave extraction
HPLC
DPPH
