超声波辅助乙醇-盐酸溶剂提取沙棘叶总黄酮及其抗氧化活性的研究  

Ultrasonic-assisted Extraction of Total Flavonoids and Antioxidant Activities from Seabuckthorn Leaves

作　　者：金钟[1] 刘骞[1] 孔保华[1] 贾娜[2] 李菁[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]渤海大学食品科学研究院,锦州121013

出　　处：《食品工业》2014年第2期164-168,共5页The Food Industry

基　　金：黑龙江省青年科学基金项目(QC2011C001)

摘　　要：以超声波辅助乙醇-盐酸溶液对沙棘叶中的总黄酮进行提取,优化提取条件并对其抗氧化活性进行测定。结果表明,沙棘叶总黄酮提取最佳工艺条件为乙醇体积分数50%,料液比1︰20(g/mL),盐酸浓度3 mol·L-1,提取时间30 min,超声波功率80 W,此工艺条件下的提取率达到6.34%。沙棘叶总黄酮具有较强的还原能力和ABTS自由基清除能力。为沙棘叶总黄酮的提取开辟了新的途径。沙棘叶总黄酮还可以作为一种天然抗氧化剂用于食品中,以有效防止食物氧化。The extraction conditionoftotalflavonoids of Seabuckthomleaves was optimized. Using ethanol-hydrochloric acid solution assisted by ultrasonic and their reducing power, ABTS radical scavenging activity were determined. The optimum condition for extracting total flavonoids from the Seabuckthom leaves was that： ethanol concentration 50%, material-to-liquid ratio 1 ： 20 （g/mL）, hydrochloric acid concentration 3 mol · L-1, extraction time 30 min and ultrasonic power 80 W. Under the optimum condition, the total yield of flavonoid reached as high as 6.34%, and the total flavonoids extract possessed marked antioxidant activities. A new route for the extraction of total flavonoids from the Seabuckthom leaves was opened up. In addition, the Seabuckthorn leaves flavonoids can be used as a kind of natural antioxidants in food, to effectively prevent the oxidation of ultrasonic, flavonoids compounds, antioxidant activity.

关 键 词：沙棘叶 超声波 黄酮类化合物 抗氧化活性 

分 类 号：TQ461[化学工程—制药化工]