超声波辅助提取桂花总黄酮及其抗氧化活性  

Microwave-assisted Extraction and Anti-lipid Peroxidation Activity of Total Flavonoids from Osmanthus Fragrans Lour.

作　　者：陈培珍[1] 林志銮[1] 苏丽鳗 

机构地区：[1]武夷学院/福建省高校绿色化工技术重点实验室,福建武夷山354300

出　　处：《湖北农业科学》2013年第20期5023-5025,共3页Hubei Agricultural Sciences

基　　金：武夷学院对接南平市产业发展科研专项(2011DJ10)

摘　　要：以桂花(Osmanthus fragrans Lour.)为原料,利用超声波辅助提取桂花中的总黄酮类成分。重点考察了乙醇体积分数、超声波功率、超声波提取温度、超声波提取时间和液料比等因素对总黄酮提取率的影响。结果表明,桂花总黄酮的最佳提取工艺为乙醇体积分数60%,超声波功率120 W,超声波提取温度50℃,液料比30∶1,超声波提取时间35 min,采用该最佳提取工艺,总黄酮的提取率可达12.75%。桂花黄酮抗油脂过氧化能力强,在相同条件下抗油脂氧化的效果优于VC。The extraction of flavonoids from sweet-scented osmanthu＇s flavor with ultrasonic wave was studied. The influence of several parameters including ethanol concentration, ultrasonic power, ultrasonic extracted temperature, ultrasonic extracted time, and extraction/material solution ratio etc on the extraction rate of total flavonoids were investigated. The optimal extraction conditions were as follows： ethanol concentration 60%, ultrasonic power 120 W, ultrasonic extracted temperature 60 ℃,extraction/material solution ratio 30∶1 and ultrasonic extracted time 35 min. Under the optimal conditions, the total flavonoids yielded was 12.75%. Osmanthus flavonoids increase antioxidative ability and its antioxidative effect is stronger than that of VC under the same conditions.

关 键 词：桂花(Osmanthus fragrans Lour ) 超声波辅助提取 总黄酮 抗氧化活性 

分 类 号：R284.2[医药卫生—中药学]