青椒总黄酮提取及对羟自由基清除作用  

Extracting of total flavanone from Green Pepper and its effects on cavenging of hydroxyl radicals

作　　者：方晓燕[1] 尤婷婷[2] 林丹英[2] 黄锁义[2] 

机构地区：[1]广西百色农业学校 [2]右江民族医学院化学教研室,广西百色533000

出　　处：《微量元素与健康研究》2008年第2期46-47,共2页Studies of Trace Elements and Health

摘　　要：为充分利用青椒植物资源,避免资源的浪费,探讨青椒总黄酮的提取、鉴别及对羟自由基的清除作用。采用超声波乙醇浸提法从青椒中提取黄酮类物质,对所提取的黄酮类物质进行验证,并用分光光度法测定含量,用青椒中总黄酮对羟自由基清除作用进行试验。测得样品中总黄酮的含量C=0.192 mg/ml,回收率为100.9%,其纯度和产率均较高。该方法采用全物理过程,无任何污染,是提取青椒黄酮类物质的有效途径。青椒中总黄酮提取液对Fenton体系产生的.OH自由基有很好的清除作用。In order to make use of the resources of green pepper , avoid wasting and approach the extraction of total flavanone of green pepper and its effects on scavenging of hydroxyl radicals. The flavonids were extracted by ethanol as the solvent from green pepper with ultrasonic wave and ethanol extraction. Using spectrophotometry to extract and check the flavanone of green pepper. The effect of extracts on green pepper scavenging of hydroxyl radicals was studied. By this method getting the density of the total flavanone of green pepper is C= 0. 192 mg/ml and the rate of recovery is100.9%. This text provides the extraction and purifying methods to get the outcome and the purity of the flavanone are all very high . This method is a purely physical process and has not any pollution. It is an ideal way to extract the flavanone of green pepper. Total Flavanone from green pepper have effects on scavenging of hydroxyl radicals.

关 键 词：超声波提取 青椒 总黄酮 鉴别 自由基 清除 

分 类 号：O624.421[理学—有机化学] O6-332[理学—化学]