山楂黄酮的微波提取及抗氧化性研究  

Study on the Microwave Extraction of Flavones from Hawthorn and Its Antioxidant Property

作　　者：卢润双[1,2] 张俊瑾[1] 李满秀[1] 

机构地区：[1]忻州师范学院化学系,山西忻州034000 [2]忻州第一职业中学,山西忻州034000

出　　处：《晋中学院学报》2010年第3期69-73,共5页Journal of Jinzhong University

基　　金：山西省高校科技开发研究基金资助项目(晋教科20051260)

摘　　要：采用微波法对山楂中黄酮类化合物进行提取,探讨了山楂中黄酮类化合物提取工艺的影响因素.通过正交实验,得出微波法提取山楂黄酮的优化条件为:功率为300w,时间为3min,料液比为1:15(g/ml),在此条件下,提取黄酮类化合物得率为8.02%.山楂黄酮有较强的清除自由基能力,表现出明显的抗氧化性.The flavones were extracted from hawthorn with microwave and different factors on the extraction technique werediscussed in this paper. Through the orthogonal experimental design,the optimum extracting condition of extracting flavones fromhawthorn was showed as follows： power was 300w,extracting time was 3min and solid -liquid ratio was 1：15 （g/ml）,the extractingyield was 8.02%.It also showed that the flavones in hawthorn had strong capacity for scavenging free radicals,therefore exhibitinghigh antioxidant activity.

关 键 词：山楂 黄酮 微波提取 抗氧化性 

分 类 号：R284.2[医药卫生—中药学]