牛蒡抗氧化成分提取工艺的优化及性能测定  

Optimization of Extraction Process of Arctium lappa L. and Determination of Its Antioxidant Activity

作　　者：黄姗姗[1] 丁玉[1] 

机构地区：[1]中国矿业大学化工学院,江苏徐州221116

出　　处：《安徽农业科学》2011年第9期5383-5386,共4页Journal of Anhui Agricultural Sciences

摘　　要：[目的]优化牛蒡抗氧化成分的提取工艺,并对其抗氧化性能进行测定。[方法]采用正交试验对其提取工艺进行优化;采用常规方法测定牛蒡提取物对超氧阴离子自由基和羟基自由基的清除率。[结果]牛蒡抗氧化成分最佳提取工艺条件为:料液比1∶20,乙醇浓度100%,提取时间为1.5 h,提取温度70℃。牛蒡提取液清除超氧阴离子自由基和羟基自由基的能力随着浓度的增加而增强,且牛蒡乙醇提取液清除自由基能力强于牛蒡水提液。牛蒡提取液的主要成分为绿原酸。[结论]该研究为牛蒡提取物在食品和医药行业的应用提供了科学依据。[Objective] To optimize the extracting conditions of antioxidant components from Arctium lappa L.,and determine its antioxidant activity.[Method] The extraction conditions were optimized by orthogonal test.The scavenging rate of Arctium lappa L.extracts to superoxide anion radical and hydroxyl radical were determined by conventional methods.[Result] The optimal extracting conditions were： solid to liquid ratio of 1∶20,ethanol concentration of 100%,extraction duration of 1.5 h and extraction temperature of 70 ℃.The scavenging rate of Arctium lappa L.extracts to superoxide anion radical and hydroxyl radical assumed rise trend with the increase of extracts concentration,of which the antioxidant activity of Arctium lappa L.ethanol extracts was stronger than that of Arctium lappa L.water extracts.Chlorogenic acid was the main component of Arctium lappa L.extracts.[Conclusion] This study provided scientific basis for the application of Arctium lappa L.extracts in the line of food and medicine.

关 键 词：牛蒡 工艺优化 抗氧化性能 

分 类 号：S188[农业科学—农业基础科学]