摘要
对山楂提取物的主要黄酮组分和抗氧化活性进行分析。以山楂中芦丁、金丝桃苷和槲皮素提取量为衡量指标,考察乙醇体积分数对3种提取方法(超高压、超声波、回流提取)提取黄酮的效率的影响,并研究提取物对羟自由基、DPPH自由基清除率和抗脂质过氧化能力的影响。结果表明,相比于回流提取,超高压和超声波方法均有利于山楂中芦丁和金丝桃苷的提取,其中超声波法的槲皮素提取效率未提高。选用超声波和超高压辅助方法,80%~90%乙醇为山楂芦丁、金丝桃苷和槲皮素的提取溶剂;选用回流提取方法,可选用70%~80%乙醇为3种黄酮的提取溶剂。抗氧化试验表明,以乙醇为提取剂得到的山楂提取液均具有抗氧化活性,抗氧化活性高低与提取液中黄酮浓度呈强正相关关系。相比于50%乙醇提取液和无水乙醇提取液,90%乙醇提取液具有更好的抗氧化活性。
The influence of ethanol volume fraction on flavonoid composition and antioxidative activity of hawthorn extract were investigated in this paper. The total extraction efficiency of rutin, hyperin, and quercetin were used as response value, effect of ethanol volume fraction on extraction efficiency of flavonoid using ruflux extraction method, ultrahigh pressure extraction method, and ultrasound-assisted extraction method were investigated, the OH. radical scavenging ratio, DPPH radical scavenging ratio, and lipid peroxidation of hawthorn extracts were analyzed. The result showed that the two extraction methods of ultrahigh pressure extraction and ultrasound-assisted extraction were all suitable for extraction of rutin and hypersin in hawthorn comparing to that of reflux extraction, compared to reflux extraction, the extraction efficiency of quercetin was not increased using ultrasound-assisted extraction method; 80%-90% volume fraction of ethanol was suitable to be used in the extraction of rutin, hypersin, and quercetin using ultrahigh pressure extraction method and ultrasound-assisted extraction method, and lower volume fraction （70%-80%） of ethanol could be used in the extraction of the three flavonoids using reflux extraction. All the hawthorn extracts using different volume fraction ethanol as extraction solvents, exhibiting a positive correlation concentration, extracts of 90% ethanol demonstrated strongest antioxidative activity that of the extracts of 50% ethanol and 100% ethanol.
作者
孙协军
李秀霞
励建荣
蔡路昀
沈琳
宋强
Sun Xiejun Li Xiuxia Li Jianrong Cai Luyun Shen Lin Song Qiang(College of Food Science and Technology, Bohai University, Jinzhou 121013, Liaoning Dalian Donglin Food Co. Ltd., Dalian 161000, Liaoning)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2017年第3期143-150,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
"十二五"国家科技支撑计划项目(2012BAD29B06
2015BAD17B03)
辽宁省食品安全重点实验室开放课题(LNSAKF2011015)
关键词
乙醇体积分数
山楂
黄酮
抗氧化
Ethanol volume fraction
hawthorn
flavonoids
antioxidative activity
