马齿苋黄酮类化合物的微波提取及其抗氧化活性研究  

STUDY ON THE MICROWAVE EXTRACTION AND ANTIOXIDANT PROPERTY OF FLAVONOID COMPOUND FROM PURSLANE

作　　者：章爱华[1] 邓斌[2] 陈小原[1] 吴竹青[1] 蒋刚彪[3] 

机构地区：[1]吉首大学化学化工学院,湖南吉首416000 [2]湘南学院化学与生命科学系,湖南郴州423000 [3]华南农业大学制药工程系,广东广州510642

出　　处：《食品研究与开发》2008年第7期1-4,共4页Food Research and Development

基　　金：湖南省教育厅科学研究项目(04C485)

摘　　要：借助微波辐射技术,采用单因素法和正交试验法对影响马齿苋黄酮提取率的主要因素进行了研究,并对其进行了抗氧化性能的初步探讨。结果表明,微波提取马齿苋黄酮类化合物的优化工艺条件为:70%乙醇溶液,微波功率500W,提取时间10min,料液比1:30,总黄酮得率达7.93%。而抗氧化试验表明马齿苋黄酮类化合物可有效地延缓油脂脂质过氧化反应,其抗氧化活性明显优于芦丁和抗坏血酸,说明黄酮类化合物是一种很有潜力的天然、安全、高效的油脂抗氧化剂。Main factors effecting extraction of the fiavonoid from purslane were studied with single factor method and orthogonal experiment method by the help of microwave irradiation, The fiavonoid antioxidant activities were studied simultaneously. The results showed that the optimum microwave extracting procedure was determined as follows： 70 % alcohol solution as solvent,microwave power 500 W, extraction time 10 min, the ratio of material to solvent 1：30, and the extraction yield of total fiavonoids was 7.93 %. Antioxidative effect of fiavonoids from purslane on lard was studied. The results showed that fiavonoids could inhibit the reaction of lipid peroxidation of oil significantly. The antioxidative effect of fiavonoid on lard was better than rutin and ascorbic acid. Flavonoid was a potential product of natural, safe and effective antioxidant.

关 键 词：马齿苋 黄酮 微波提取 抗氧化 

分 类 号：R284[医药卫生—中药学] R285[医药卫生—中医学]