超声波辅助提取黑苦荞黄酮类化合物及其抗氧化活性研究  

Ultrasonic-assisted extraction and antioxidant activity of flavonoids from black tartary buckwheat

作　　者：王丽娟[1] 魏涛[1] 尹何南 李可[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《粮食与油脂》2014年第9期26-29,共4页Cereals & Oils

基　　金：河南省教育厅科学技术研究重点项目(13A550356)

摘　　要：以黑苦荞为原料，通过单因素和正交实验优化超声波辅助提取黑苦荞中黄酮类化合物的工艺，并且研究黄酮类化合物的体外抗氧化活性。结果表明，从黑苦荞中提取黄酮类化合物的最佳工艺条件为：提取温度60℃、超声波功率400 W、乙醇体积分数80%、料液比1∶15，在此条件下提取率达到4.58%；抗氧化活性实验表明，在一定浓度（10-40μg/mL）范围内，黑苦荞黄酮类化合物对羟自由基、超氧阴离子自由基和DPPH自由基均有一定的清除作用，但不如Vc的清除效果好。The ultrasonic-assisted extraction of flavonoids from Black Tartary Buckwheat was explored by orthogonal array design. The antioxidant activities in vitro were investigated. The results showed that the optimal extraction conditions were extraction temperature of 60℃,ultrasonic power 400 W ethanol concentration was 80%,liquid to solid ratio 1∶15,under the optimal extraction conditions, the total extracting rate was up to 4.58%. The antioxidative experiments showed that flavoniods had scavenging capacity against hydroxyl free radicals、superoxide anion and DPPH radicals,but effect is weaker than vitamin C.

关 键 词：黑苦荞 黄酮类化合物 超声波 抗氧化活性 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]