樱桃叶黄酮的微波提取及抗氧化性质的研究  

Study on microwave-assisted extraction of flavones from prunus pseudocerasus leaves and its antioxidant activities

作　　者：李晨[1] 姜子涛[1] 李荣[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134

出　　处：《中国食品添加剂》2012年第4期103-108,共6页China Food Additives

基　　金：天津市高校科技发展基金项目(项目编号:20110608)

摘　　要：考察了影响微波辅助提取樱桃叶黄酮的主要因素,测定了樱桃叶黄酮的总抗氧化能力、清除超氧阴离子自由基能力、清除羟自由基(.OH)能力、清除DPPH自由基能力和对卵黄脂蛋白过氧化的抑制能力。通过与常见的抗氧化剂维生素C进行比较,对樱桃叶黄酮抗氧化和清除游离基活性进行了评价。结果表明,微波辅助提取樱桃叶总黄酮的最佳工艺为:微波时间5min、功率300W、75%乙醇、料液比1∶25(g/mL)和提取温度80℃。樱桃叶黄酮具有良好的抗氧化效果,在一定浓度范围内,樱桃叶黄酮在清除.OH和对卵黄脂蛋白脂质抗氧化的能力优于维生素C,但清除超氧阴离子自由基、清除DPPH自由基和总体抗氧化能力略逊于维生素C。The microwave extracting processing of total flavones in leaves of Prunus pseudocerasus and the antioxidant activities of the flavones including total antioxidant activities, superoxide anion, hydroxyl radical scavenging activities, DPPH radical scavenging, and inhibition of yolk lipoprotein peroxide were studidy. The results were compared with synthetic antioxidants such as ascorbic acid （VC）. The optimal process of extraction of flavones was as follows ： ex- tracting duration 5min, microwave power 300W, 75% ethanol, 1 ： 25 （g/mL） ratio of the leaves powders to liquid, and extraction temperature 80~C. The results clearly demonstrated that the order of the hydroxyl radical scavenging ac- tivity and antioxidant activities on lipoprotein and hpid of yolk was higher than those of VC, and the activities of total antioxidant, superoxide anion, scavenging DPPH radical were lower than VC.

关 键 词：樱桃叶黄酮 微波 提取 抗氧化活性 

分 类 号：TS202.1[轻工技术与工程—食品科学]