壶瓶枣总黄酮抗氧化性研究  

Study on Antioxidation Effect of Total Flavonoids from Zizyphus jujuba cv. Huping

作　　者：王迎进[1] 闫瑾璠 赵雅琴[1] 张书书[1] 芦婧[1] 

机构地区：[1]忻州师范学院生化分析技术研究所,山西忻州034000

出　　处：《食品研究与开发》2012年第11期39-41,共3页Food Research and Development

基　　金：忻州师范学院科研资助项目(2009-54);山西省留学回国人员科技活动择优资助项目(2010-97)

摘　　要：采用超声辅助法对壶瓶枣总黄酮进行提取,并考察提取物的抗氧化作用。结果显示,以70%乙醇为提取剂,料液比1∶20(g/mL),浸泡时间30min,提取温度70℃,超声功率105 W下提取0.5 h,获得壶瓶枣总黄酮含量为0.264%。壶瓶枣黄酮对·OH、O2-·和DPPH·自由基都具有明显的清除作用,其半清除率(IC50)值分别为0.007 2、0.009 1、0.001 6 mg/mL,其清除自由基能力在一定程度上可与VC相当。The total flavonids of Zizyphus jujuba ev. Huping were extracted with ultrasonic method under the conditions that alcohol was 70 % ,the rate of raw material to alcohol was 1：20（g/mL） ,the immersion time was 0.5 h, extract temperature was 70 ℃, ultrasonic power was 105 W, and extracting time was 30 min. The extracting rate of total flavonoids could reach 0.264 %. The total flavonoids from Zizyphus jujuba cv. Huping had greatly scavenging activity to ·OH,O2-· and DPPH · . The values of IC50 was 0.007 2,0.009 1,0.001 6 mg/mL, respectively. The scavenging activity could be compared with Vc to certain extent.

关 键 词：壶瓶枣 总黄酮 抗氧化性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]