摘要
以大理野生蕨菜为试材,采用乙醇回流法提取蕨菜中的总黄酮,以总黄酮提取率为指标,通过正交试验设计对提取工艺进行优化,并利用体外抗氧化测试法对总黄酮进行了总抗氧化能力和还原力研究。结果表明最佳提取条件为,50%的乙醇溶液,1∶50(g/m L)的料液比,80℃回流提取1 h,蕨菜总黄酮提取率可达10.33%。蕨菜中总黄酮的还原力、对超氧阴离子自由基、羟自由基的清除率均和浓度呈正相关,当浓度达到0.12 mg/m L时,对超氧阴离子自由基、羟自由基的清除率分别达到64.72%、57.53%。
Total flavonoids was extracted by ethanol reflux method using wild P.aquilinum in Dali as the raw material. Total flavonoids yield was used as the index, the extraction process was optimized by the orthogonal designing, and the antioxidant activities and reducing power of the total flavonoids were evaluated by the antioxidant test in vitro. The results showed that the optimal conditions were： 50 % ethanol solvent, 1 ∶ 50（g/m L）as the ratio of solid-liquids, extraction temperature 80 ℃, and about 1h extraction time. With the optimal conditions, the total flavonoids yield was 10.33 %, the reducing power and the scavenging effects of flavonoids on superoxide anion free radical and hydroxyl radical were positively correlated with the concentration of the flavonoid extraction. As the concentration was 0.12 mg/m L, the scavenging effects of the total flavonoids on the superoxide anion free radical and hydroxyl radical were 64.72 % and 57.53 %, respectively.
出处
《食品研究与开发》
CAS
北大核心
2016年第2期52-57,共6页
Food Research and Development
基金
大理学院大学生科研基金项目(KYSX2014053)
关键词
野生蕨菜
总黄酮
提取工艺
正交试验
抗氧化性
wild Pteridium aquilinum
total flavonoids
extraction process
orthogonal test
antioxidative activity
