摘要
通过单因素试验和正交试验,研究料液比、乙醇浓度、提取时间和提取温度对肉桂总黄酮提取量的影响,并确定肉桂黄酮的最佳提取工艺。再利用溶剂萃取法和过大孔树脂柱法分离纯化黄酮粗提物。采用DPPH自由基清除法、ABTS自由基清除法、总还原能力法综合评价肉桂黄酮的体外抗氧化活性;采用高效液相色谱分析肉桂黄酮中主要物质含量。结果表明:肉桂黄酮最佳的提取工艺为料液比1:10(g/mL)、60%体积分数乙醇、提取时间1.5h、提取温度80℃。经过分级萃取和过柱纯化的肉桂黄酮含量高达98.06%,与Vc相比,肉桂黄酮显示了较好的抗氧化效果,肉桂黄酮中香豆素和肉桂酸含量较高。
Ethanol was used as the extraction solvent to extract the flavonoids from Cinnamomi cortex,Single factor test and orthogonal array design were employed to analyze the effects of solid to liquid ratio,ethanol concentration,extraction time and extraction temperature on extraction efficiency and determine the optimum extraction process,and then the crude extract was separated and purified by solvent extraction and macroporous resin column.Furthermore,the antioxidant activities of flavonoids extracts were assessed by DPPH,ABTS radical scavenging and total reduction force methods,main substances of flavonoids from Cinnamomi cortex were analyzed by high performance liquid chromatography.Results:The maximum extraction efficiency of flavonoids was achieved after 1.5 h extraction using 60%ethanol at a solid to solvent ratio of 1:10(g/mL)and 80℃.The content of flavonoids could reach up to 98.06%,compared with Vc,flavonoids from Cinnamomi cortex had a strong antioxidant activity after extraction and purification,while ethyl acetate extract part of the flavonoid was the best and had higher content of coumarin and cinnamic acid.
作者
林款
徐丛玥
梁征
周梅
李超英
茹琴
LIN Kuan;XU Congyue;LIANG Zheng;ZHOU Mei;LI Chaoying;RU Qin(Wuhan Institutes of Biomedical Sciences,Jianghan University,Wuhan 430056)
出处
《食品科技》
CAS
北大核心
2019年第7期267-272,共6页
Food Science and Technology
基金
湖北省教育厅科学技术研究计划指导性项目(B2016294)
关键词
肉桂
黄酮
提取
纯化
抗氧化活性
Cinnamomi cortex
flavonoids
extraction
purification
antioxidant activity
