竹叶总黄酮提取工艺及抗氧化特性的研究  

Extracting Process and Antioxidation Character of Flavonoids from Bamboo Leaves

作　　者：潘进权[1] 张世英[1] 何敏婷 庄梦玲[1] 

机构地区：[1]湛江师范学院生命科学与技术学院,广东湛江524048

出　　处：《中国食品学报》2012年第3期39-44,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：广东省自然科学基金项目(9452404801001943)

摘　　要：为了考察湛江地区竹叶黄酮资源的可利用性,对该地区主要竹叶品种及不同生长周期竹叶中黄酮含量进行分析比较,并采用部分析因设计、中心组合设计及响应面分析的方法对黄酮含量较高的粉单竹竹叶总黄酮的提取工艺进行优化,确定的提取工艺条件是:甲醇体积分数71.3%,浸提温度81.5℃,浸提回流时间2h,料液比1:30。在优化的工艺条件下,粉单竹竹叶黄酮的提取率达到38.08mg/g,高于相关文献所报道的。竹叶黄酮抗氧化试验结果显示,竹叶黄酮对超氧负离子及羟基自由基均表现出较好的清除效果。本研究结果表明:竹叶黄酮是一种极具开发潜力的天然抗氧化剂。湛江地区的粉单竹竹叶可作为黄酮提取的优良原料。To explore the flavonoids resource of bamboo leafs in Zhanjiang area, flavonoids contents of bamboo leaves from different bamboo varieties and growth time were compared, the powdery bamboo leaf with high flavonoids contents was determined and its extracting process of flavonoids was optimized using fractional factorial design （FFD）, central composite design（CCD） and response surface methodology. After optimization, the optimum extracting process con- ditions were obtained： methanol concentration 71.3%, ratio of material to solvent （m：v） 1：30, temperature 81.5 ℃, ex- traction time 2 h. Under these optimized conditions, the maximum flavonoids extraction rate could reach to 38.08 mg/g, which higher than that reported in relative literature. Results of antioxidation experiment indicated that flavonoids from bamboo leafs have good scavenging effects on superoxide anion and hydroxyl radicals. It is thus concluded that flavonoids from bamboo leafs was a good natural antioxidant; powdery bamboo leafs in Zhanjiang area was superior raw material for the preparation of flavonoids.

关 键 词：竹叶 黄酮 提取工艺 抗氧化 响应面法 

分 类 号：TQ461[化学工程—制药化工]