宁夏枸杞子中类黄酮的提取及其性质研究  

Extraction and Characteristics of Flavonoids from Lycium barbarum L Fruits

作　　者：孙芝杨[1] 钱建亚[1] 陈卫[2] 

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225001 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品科学》2008年第3期188-194,共7页Food Science

基　　金：国家“十一五”科技支撑计划(2006BAD27B03);教育部回国留学人员科研启动基金项目;扬州大学回国留学人员科研启动基金项目

摘　　要：利用95%乙醇提取宁夏枸杞子中的类黄酮,并比较不同方法的提取效果。结果表明,料液比为1:10、温度为90℃、提取2h可以得到较多的类黄酮。对类黄酮的稳定性以及清除羟自由基、超氧阴离子自由基的能力的研究表明,在类黄酮分别为130mg/L和5.3mg/L(以芦丁计)时,可以清除50%的羟自由基和超氧阴离子自由基。Lycium barbarum L fruits were extracted with 95% ethanol by using different methods. The optimal yield was obtained at 90 ℃ to extract 2 when solid-to-liquid ratio was 1：10. Extracts stability and activities to scavenge hydroxy radicals and superoxide radicals were examined. When flavonoids （rutin as reference substance） were 130 mg/L and 5.3 mg/L, 50% hydroxy radicals and superoxide radicals were scavenged.

关 键 词：宁夏枸杞子 类黄酮 自由基 

分 类 号：TS209[轻工技术与工程—食品科学]