杜仲黄酮的提取及抗氧化活性研究  

Study on extraction and anti-oxidation of flavonoids from eucommia umoides

作　　者：吴春[1] 胡小妹[1] 陈林林[1] 聂芊[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《哈尔滨商业大学学报（自然科学版）》2004年第5期509-511,共3页Journal of Harbin University of Commerce：Natural Sciences Edition

基　　金：哈尔滨市科技局基金项目(2002AFXXJ030);黑龙江省教育厅骨干教师项目(1052G058).

摘　　要：采用正交试验法研究了杜仲黄酮的最佳提取工艺条件,以猪油为底物,采用碘-硫代硫酸钠滴定法测定了杜仲黄酮对猪油的抗氧化活性及与有机酸的协同效应.结果表明:杜仲黄酮的最佳提取工艺条件为用质量分数为70%乙醇、料液比(g∶mL)为1∶10、80℃条件下提取3次、每次回流2 0h.杜仲黄酮对猪油具有明显的抗氧化活性,部分有机酸对其具有一定的增效作用,添加质量分数为0 30%杜仲黄酮可使猪油在20℃下的货架寿命由2 5个月延长至8 1个月.The optimum extracting condition of flavonoids from eucommia umoides peel were investigated by using the orthogonal design. The results showed that 80 ℃,10∶1 of 70%ethanol to eucommia umoides peel weight ratio, extraction for 3 times and 2 h for each time were optimal. Adopting this method to extract flavonoids as natural food antioxidant. determined Peroxide values(POV) according to the method in GB/T 5009.37-1996 and research flavonoids antioxidant activity and coordination effect between the flavonoids and the organic acid. The results indicated that flavonoids have obvious antioxidant activity. And some organic acids can increase the antioxidant effect of flavonoids, as 0.30% flavonoids used in the fat, the shelf life of the fat could be prolonged fron 2.5 months to 8.1 months.

关 键 词：黄酮 最佳提取工艺 杜仲 抗氧化活性 正交试验法 延长 猪油 有机酸 增效作用 

分 类 号：R282[医药卫生—中药学] R284[医药卫生—中医学]