罗勒叶黄酮的提取及其清除自由基作用  

Extraction of Flavonoids From Ocimum Leaf and Its Free Radical Scavenging Effects

作　　者：王忠合[1] 林泳生[1] 

机构地区：[1]韩山师范学院生物系,广东潮州521041

出　　处：《农产品加工（下）》2009年第3期57-61,共5页Farm Products Processing

基　　金：韩山师范学院青年教师科学基金项目(2007年)

摘　　要：采用微波法提取罗勒叶中黄酮类物质,并研究提取物清除自由基的作用。通过单因素实验,确定微波功率、时间、料液比等为罗勒叶黄酮提取的关键影响因素,在此基础上,优化出罗勒叶抗氧化性成分的最佳提取条件。实验结果表明,罗勒叶中抗氧化物的最佳提取工艺条件为:微波功率420W,提取时间60s,料液比1∶40时,提取液中黄酮的质量浓度达到最大值1.1479mg/mL,提取液对羟自由基的清除率为61.34%。罗勒叶提取物具有良好的清除羟自由基的能力,同时对小鼠肝脏自发性脂质过氧化作用和脂质过氧化物具有较好的抑制效果。The flavooids were extracted from Ocimum leaf by microwave technology, and the role of free radical scavenging were studied in this paper. Some factors including microwave power, time, material-liquid ratio were chosen as key factors based on the single factors experiment. The optimal extraction conditions of antioxidant were as followed ： the microwave power is 420 W, time is 60 s, the ratio of material-liquid is 1 ： 40, and the maximum scavenging abihty against hydroxyl radical reached 61.34%. The extract had good scavenging hydroxyl radical, lipid peroxidation of liver.

关 键 词：罗勒 黄酮 自由基 抗氧化性 

分 类 号：Q599[生物学—生物化学]