败酱草中黄酮类化合物的提取及其抗氧化活性  

Extraction and Antioxidant Activity of Total Flavoniods from Patrinia

作　　者：孟良玉[1] 兰桃芳[1] 卢佳琨[1] 李雪菲[1] 刘信嘉[1] 朴丽[1] 

机构地区：[1]渤海大学辽宁省食品质量安全与功能性食品重点实验室,辽宁锦州121013

出　　处：《食品科学》2010年第24期214-217,共4页Food Science

摘　　要：目的:探讨败酱草中黄酮的最佳提取条件及其抗氧化活性。方法:以乙醇体积分数、提取时间、温度、料液比为主要影响因素,以黄酮含量为评价指标,确定最佳提取条件,并通过对羟自由基(·OH)、超氧阴离子自由基(O2·)、NO2的清除效果及对油脂的抗氧化研究其抗氧化活性。结果:在乙醇体积分数60%、提取时间2h、温度70℃、料液比1:20(g/mL)的条件下提取效果最好,败酱草提取物在各抗氧化体系中均表现出较强的抗氧化活性,对两种油脂均有良好的抗氧化效果,且其作用具有剂量效应关系,其抗氧化活性均强于VC。结论:败酱草中含有活性较高的抗氧化成分。Objective： To develop an optimal extraction processing for total flavonoids from Patrinia and determine the antioxidant activity of total flavonoids. Methods： The effects of factors including ethanol concentration, extraction time, material-liquid ratio and extraction temperature were explored by orthogonal experiments to optimize the extraction processing of total flavonoids on the basis of the evaluation of total flavonoids content. The antioxidant activity of total flavonoids was evaluated by scavenging rates on hydroxyl and superoxide anion free radicals as well as nitrite, and antioxidant effect on lard and colleseed oil. Results： The optimal extraction conditions for total flavonoids were ethanol concentration of 60%, material-liquid ratio of 1：20（g/mL）, extraction time of 2 h and extraction temperature of 70 ℃. The extract from Patrinia exhibited strong scavenging capability on hydroxyl and superoxide anion free radicals and nitrite. Meanwhile, the total flavonoids from Patrinia had strong antioxidant effect on both edible oils. The antioxidant activity of total flavonoids from Patrinia was stronger than vitamin C. Conclusion： Patrinia has bioactive components with high antioxidant activity.

关 键 词：败酱草 黄酮提取 抗氧化活性 

分 类 号：TQ929.2[轻工技术与工程—发酵工程]