葛根总黄酮的提取及抗氧化性能评价  

Study on extracting process of Pueraria flavone and evaluation of anti-oxidant activity

作　　者：胡崇琳[1] 刘东莉[1] 王蕊霞[1] 刘晓宇[1] 李爱芳[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070

出　　处：《食品科技》2009年第6期162-165,共4页Food Science and Technology

基　　金：湖北省科技攻关项目(2007AA201C05);华中农业大学"神农杯"课外学术作品竞赛立项项目

摘　　要：以野葛根为原料,以醇回流法提取总黄酮,得总黄酮含量为11.7%。对提取的葛根黄酮采用鲁米诺-H2O2化学发光体系进行抗氧化活性评价,并根据单因素及正交实验确定了该抗氧化活性评价的最佳评价条件。研究结果表明:所提取的葛根黄酮具有较强的清除过氧化氢的能力(IC50=1.8μg/mL);单因素确定的最佳评价条件为:鲁米诺浓度0.05 mmol/L,过氧化氢浓度0.01mol/L,pH 9.8。The optimal process of extracting flavone from Pueraria by ethanol was studied in this paper, and the total content of flavones was 11.7%. Meanwhile, the anti-oxidant activities of the extraction liquid were also studied by Luminol-H2O2 chemiluminescence system and the optimal conditions were obtained by orthogonal matrix on the basis of single factor test. The results showed that the flavone of Pueraria had strong scavenging effect on H2O2 radical （IC50=1.8 μg/mL）, and the optimal conditions by orthogonal matrix were in the following： Luminol： 0.05 mmol/L, H2O2： 0.01mol/L, pH 9.8.

关 键 词：葛根 黄酮 化学发光 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]