大蒜中总黄酮的提取条件优化及其抗氧化活性研究  

Study on extraction optimization and antioxidation of total flavonoids in Garlic

作　　者：魏家红[1] 刘抒影 楚红英[1] 王哲嵘[1] WEI Jia-hong;LIU Shu-ying;CHU Hong-ying;WANG Zhe-rong(Department of Environment Engineering,Yellow River Conservancy Technical Institute,Kaifeng 475004)

机构地区：[1]黄河水利职业技术学院环境工程学院,开封475004

出　　处：《中国食品添加剂》2020年第2期75-81,共7页China Food Additives

基　　金：开封市2019年社会发展科技攻关计划项目(1903107);河南省教育科学“十三五”规划2019年度一般课题,高职环境工程技术专业“产教赛创”四位一体教学模式研究〔2019〕-JKGHYB-0505.

摘　　要：采用超声波辅助技术,通过单因素试验和L9(34)正交试验,探讨提取条件对大蒜总黄酮提取率的影响;以芦丁为标准对照物,在510nm处测定吸光度,计算其含量。结果表明,大蒜中总黄酮超声波提取的最佳工艺为:液料比30∶1(mL∶g),乙醇体积分数60%,超声提取时间40min,提取温度70℃,此条件下大蒜总黄酮提取率达到78.6mg/g。抗氧化实验表明,大蒜中总黄酮对·OH、DPPH·及O2-·的清除能力与浓度呈正相关,当大蒜中总黄酮浓度为500μg/mL时,·OH、DPPH·和O2-·的清除率分别达到89.8%、94.0%和92.2%。The effects of ultrasound-assisted extraction conditions of total flavonoids from Garlic on extraction yield were studied by single factor analysis and L9(34)orthogonal test.The content of total flavonoids of Garlic was calculated at 510 nm with rutin as standard control and the absorbance was also determined.The results showed that the optimal conditions of total flavonoids extraction from Garlic were:liquid to solid ratio of 30(mL∶g),ethanol concentration 60%,extraction time 40 min and extraction temperature 70℃,under these conditions,the total flavonoids extraction yield was 78.6 mg/g.When the concentration was 500μg/mL,the antioxidation experiments indicated that all the scavenging activity of·OH,DPPH·and O2-·showed concentration-dependant.The antioxidant experiment indicated that the scavenging effects of flavonoids in the Garlic to·OH、DPPH·and O2-·were positively correlated.When in garlic flavone content was 500μg/mL,·OH、DPPH·and O2-·the clearance rates were 89.8%、94.0%and 92.2%respectively.

关 键 词：大蒜 总黄酮 提取工艺 抗氧化活性 提取率 

分 类 号：R284.2[医药卫生—中药学]