玉米须总黄酮的提取与抗氧化活性研究  

Extraction and Antioxidant Activities of Total Flavonoids from Corn Silk

作　　者：方敏[1] 占才贵[1] 宫智勇[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023

出　　处：《食品科学》2009年第18期206-208,共3页Food Science

摘　　要：以乙醇体积分数、浸提时间、固液比、提取温度为考察因素对玉米须总黄酮的提取条件进行正交设计试验,并用DPPH和FRAP两种方法测定了总黄酮的抗氧化活性。结果表明:玉米须总黄酮提取的最佳工艺条件为乙醇体积分数40%、提取时间2h、固液比1:25(m/V)、提取温度80℃,此时玉米须总黄酮的提取率为1.67%;玉米须总黄酮的抗氧化作用明显,对DPPH自由基的清除率达到77.18%,总抗氧化能力FRAP值为691.04μmol/L。Total flavonoids in corn silk were extracted with ethanol and analyzed for their DPPH scavenging activity and total antioxidant capacity. The effects of ethanol concentration, extraction time, material/liquid ratio and extraction temperature were evaluated for optimizing the extraction procedure of total flavonoids. A maximum yield of total flavonoids of 1.67% was obtained by the 2 h extraction using 40% ethanol at 80 ℃. The total flavonoids from corn silk had marked antioxidant activities： the scavenging rate against DPPH free radicals was as high as 77.18% and the FRAP value reached 691.04 μ mol/L.

关 键 词：玉米须 总黄酮 提取 抗氧化 

分 类 号：O623.54[理学—有机化学]