超声波辅助提取菱角壳总黄酮及抗氧化性研究  

Ultrasonic-assisted extraction and antioxidant activity of flavonoids from water chestnut shell

作　　者：李鹏婧[1] 柳旭光[1] 龙海荣[1] 杨洋[1] 程雅芳[1] 韦小英[1] 

机构地区：[1]广西大学生命科学与技术学院,南宁530004

出　　处：《食品科技》2011年第1期167-171,共5页Food Science and Technology

摘　　要：目的:采用超声波辅助提取菱角壳总黄酮的优化工艺确定,并测定其抗氧化性。方法:采用正交实验法考察提取液浓度、液料比、提取时间及超声波功率等,对总黄酮提取率的影响,用标准曲线法测定总黄酮含量。在此基础上用分光光度法测定菱角壳中黄酮类组分体外清除羟基自由基、超氧阴离子自由基和DPPH自由基的能力,并将其与常用的L-抗坏血酸和BHT抗氧剂的抗氧化性能进行比较。结果:最佳工艺参数为70%(v/v)的甲醇、液料比30:1(mL/g),超声功率120W、提取时间20min,在此条件下总黄酮提取得率可达1.722%。同时显示菱角壳中黄酮类组分对自由基有消除作用,具有良好的抗氧化性。The microwave-assisted extracting was developed in extracting total flavonoids from water chestnut shell and its antioxidant activity with methanol,Effects of four crucial factors including methanol concentration,liquid/material ratio,extraction times and ultrasonic power in extraction yield of total flavonoids were investigated by one-factor-at-a-time method.The scavenging activities of total flavonoids from water chestnut shell on hydroxyl free-radical（HO·）,superoxide anion free-radical（O-2·） and DPPH free-radical（DPPH·） were studied and compared with the L-ascorbic acid and BHT by spectrophotometry.Subsequently,all these factors were optimized using orthogonal array design.The optimal parameters for extracting total flavonoids were as follows： methanol concentration 70%（v/v） and liquid/material ratio 30：1 （mL/g） for extraction time 20 min and ultrasonic power 120 W.The yield of total flavonoids was up to 1.722% under these optimized conditions.The results showed that total flavonoids in water chestnut shell was a natural antioxidation and had a strong antioxidant activity.

关 键 词：菱角壳 总黄酮 超声波 抗氧化性 

分 类 号：R284.2[医药卫生—中药学]