超声波辅助乙醇提取垂盆草中总黄酮及其抗氧化活性  

Ultrasonic-Assisted Ethanol Extraction and Antioxidant Activity of Total Flavonoids from Sedum sarmentosum Bunge

作　　者：张俊生[1] 陈莉华[1] 侯孝璇[1] 段琛圭[1] 何莉[1] 

机构地区：[1]吉首大学化学化工学院,湖南吉首416000

出　　处：《食品科学》2012年第8期18-23,共6页Food Science

基　　金：科技部科技型中小企业技术创新基金项目(10C26214302421)

摘　　要：用超声波辅助乙醇提取湘西垂盆草中的总黄酮。通过单因素和正交试验讨论料液比、乙醇体积分数、超声时间、温度等因素对提取效果的影响,考察黄酮提取物对油脂的抗氧化性能及对羟自由基的清除效果,并与一些天然抗氧化剂作比较。结果表明:在80℃条件下,选择40%乙醇为提取剂、料液比1:25(g/mL)、超声40min,提取率达到1.968%。提取物对羟自由基的清除作用明显,并能增加植物油和动物油的抗氧化能力,在相同条件下该提取物对油脂的抗氧化效果强于柠檬酸而弱于VC。Total flavonoids were extracted from Sedum sarmentosum Bunge using ethanol as extraction solvent with the aid of ultrasonic treatment.The effects of the extraction parameters material-to-liquid ratio（g/mL）,ethanol concentration,ultrasonic treatment time and extraction temperature on extraction efficiency were explored by one-factor-at-a-time and orthogonal array design methods.The lipid peroxidation inhibitory activity and hydroxyl free radical scavenging activity of total flavonoids extract were evaluated and compared with those of several natural antioxidants.The extraction rate of total flavonoids was up to 1.968% after 40 min of ultrasonic treatment for extraction with 40% ethanol at 80 ℃ and a material-to-liquid ratio of 1：25.The resulting extract revealed obvious scavenging activity on hydroxyl free radicals and antioxidant effect on oil and fat.Under the same conditions,it was superior to citric acid but inferior to vitamin C in terms of antioxidant effect on oil and fat.

关 键 词：垂盆草 总黄酮 油脂 羟自由基 抗氧化 

分 类 号：O623.54[理学—有机化学]