苦荞秸秆中总黄酮的提取及其抗氧化性  

Extraction Technology and Antioxidant Property of Total Flavonoids from Tartary Buckwheat Straw

作　　者：刘红[1,2] 陈燕芹[1,2] 程霞[1,2] 刘登曰 张菊平[1,2] 

机构地区：[1]毕节学院化学工程学院,贵州毕节551700 [2]贵州省应用化学特色重点实验室,贵州毕节551700

出　　处：《贵州农业科学》2014年第3期150-153,共4页Guizhou Agricultural Sciences

基　　金：贵州省科技厅联合基金"蕨菜;茴香等药食两用植物总黄酮的提取纯化工艺及抗氧化性研究"[黔科合J字LKB(2013)05];毕节学院实验室开放基金"苦荞;苦荞秆中的总黄酮微波提取工艺及抗氧化性的研究"[OLF No.(2012)11003]

摘　　要：为探明苦荞秸秆中总黄酮类物质提取工艺及其抗氧化性,为其进一步的开发利用提供依据,以苦荞秸秆为原料,采用单因素与正交试验结合,研究了微波萃取温度、萃取时间、乙醇浓度、料液比等工艺参数对总黄酮得率的影响。结果表明:苦荞秸秆中总黄酮的最佳微波萃取工艺为萃取温度80℃、乙醇浓度65%、料液比1∶35、萃取时间20min,在该条件下的提取率为1.53%。苦荞秸秆总黄酮的抗氧化性随着浓度的升高而增强,当总黄酮浓度为1.55μg/mL时,羟基自由基清除率达71.6%,当总黄酮浓度为9.94μg/mL时,对DPPH自由基的清除率为85.7%。The technology of extraction of total flavonoids in tartary buckwheat straw and it’s antioxidant activities were studied to provide a reference for its further utilization and exploitation,taking tartary buckwheat straw as the material,the effects of temperature,time,ethanol concentration and solid-liquid ratio on the extraction of total flavonoids from tartary buckwheat straw were investigated using the methods of single factor test and orthogonal design test of L9 （3 4 ）.The results showed that the highest extraction rate （1.53%） of total flavonoids could be obtained under conditions of 65% ethanol, temperature 80℃,solid-liquid ratio 1 ∶35 and extraction time 20 min.The antioxidant property of total flavonoids increased with flavonoids concentration increasing.Hydroxy radical scavenging rate was 71.6%when total flavonoids concentration was 1.55 g/mL and DPPH free radical scavenging rate was 85.7%when total flavonoids concentration was 9.94 g/mL.

关 键 词：苦荞麦秸秆 黄酮 微波提取 抗氧化性 

分 类 号：S39[农业科学—农艺学]