糙米黄酮的提取及对羟自由基的清除作用  

Extraction of Total Flavonoids from Brown Rice and Its Scavenging Capacity on Hydroxyl Free Radicals

作　　者：李侠[1] 徐博 孙江[1] 钱月[1] 商雪娇 

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118 [2]长春迪瑞医疗科技股份有限公司,长春130012

出　　处：《吉林农业大学学报》2014年第3期347-351,共5页Journal of Jilin Agricultural University

基　　金：吉林农业大学科研启动基金项目(201318)

摘　　要：采用乙醇浸提法提取糙米黄酮。在单因素试验的基础上,通过正交试验确定糙米黄酮的最佳提取工艺条件:提取温度70℃,提取时间5 h,料液比(g∶mL)1∶30,乙醇体积分数40%,在此条件下糙米黄酮的提取量为0.689 1 mg/g。和维生素C对比,考察糙米黄酮对羟自由基(·OH)的清除能力,结果为糙米黄酮对羟自由基具有较强的清除能力,且在同质量浓度下,糙米黄酮对羟自由基的清除能力>维生素C对羟自由基的清除能力。The extraction technology of total flavonoids from brown rice with alcohol was studied.Based on single factor test,orthogonal design was used to optimize technology for extracting flavonoids from brown rice.The best extraction conditions were determined as below：extraction temperature 70 ℃,extraction time 5 h,ratio of material-liquid（g∶ mL） 1∶ 30,concentration of alcohol 40%.Under these conditions,extraction amount of flavonoids from brown rice was 0.689 1 mg /g.Hydroxyl free radical（·OH） scavenging capacity of flavonoids from brown rice was compared with vitamin C.Flavonoids of brown rice had a strong scavenging capacity on hydroxyl free radicals.Compared with vitamin C in the same quality concentration,the scavenging capacity on hydroxyl free radicals of flavonoids from brown rice was stronger than that of vitamin C.

关 键 词：糙米 黄酮 乙醇浸提 羟自由基 

分 类 号：TS201.1[轻工技术与工程—食品科学]