费约果叶片总黄酮提取工艺优化及其抗氧化活性研究  

Optimization of Extraction Process and Antioxidant Activities of the Total Flavonoids from Feijoa sellowiana Leaves

作　　者：丁振柱[1] 黄仁华[1] 王丹[1] 

机构地区：[1]西南科技大学生命科学与工程学院,四川绵阳621010

出　　处：《食品与生物技术学报》2011年第3期371-375,共5页Journal of Food Science and Biotechnology

基　　金：四川省科技厅重点项目(07zs2106);西南科技大学博士基金项目(08zx7104)

摘　　要：对费约果叶片总黄酮的提取工艺和抗氧化活性进行了研究。结果表明:费约果叶片总黄酮最佳提取工艺为温度50℃、料液比1∶30(g∶mL)、提取时间50 min和甲醇体积分数70%。根据最佳提取工艺,重复3次得到总黄酮量分别46.89、44.51、48.27 mg/g,具有稳定性和可操作性;另外,通过半抑制浓度IC50衡量费约果叶片总黄酮提取物抗氧化活性,其抗脂质过氧化能力(IC500.275 mg/mL)和DPPH.自由基的清除能力(IC500.798 mg/mL)均优于抗坏血酸(IC500.643、IC500.917 mg/mL),而超氧阴离子自由基的清除能力(IC500.774 mg/mL)和羟自由基的清除能力(IC500.278 mg/mL)均弱于抗坏血酸(IC500.537I、C500.275 mg/mL)。This manuscript optimized the extraction technologies and investigated the antioxidant activities of the total flavonoids from Feijoa sellowiana leaves.The results determined that the optimum parameters of extraction process as follows： the extraction temperature 40 ℃,the ratio of sample to extraction solution 1：30,the extraction time 50 min and the concentration methyl alcohol 70%.With the optimum extraction parameters,the total flavonoids contents with three reiterations achieved at 46.89 mg/gFW,44.51 mg/gFW and 48.27mg/gFW,respectively.In addition,half-inhibitory concentration IC50 was used to evaluate antioxidant activities of total flavonoids from Feijoa leaves.The capability of inhibiting lipid peroxidation（IC500.275 mg/mL） and scavenging effects on DPPH freedom radical（IC500.798 mg/mL） of total flavonoids extracts were stronger than the corresponding values of ascorbic acid（IC500.643 mg/mL and IC500.917 mg/mL）.However,the scavenging effects on superoxide anion（IC500.774 mg/mL） and hydroxyl freedom radical（IC500.278 mg/mL） were weaker than that of ascorbic acid（IC500.537 mg/mL and IC500.275 mg/mL）.

关 键 词：费约果 总黄酮 提取 抗氧化 

分 类 号：TQ461[化学工程—制药化工]