橄榄根黄酮提取及生物活性测定  

Study on of Extracting Total Flavone and Antioxidant Activity from Canarium Album(Lour.)Raeusch

作　　者：贤景春[1] 张雪燕[1] 

机构地区：[1]泉州师范学院化学与生命科学学院,福建泉州362000

出　　处：《食品研究与开发》2014年第19期36-38,共3页Food Research and Development

基　　金：泉州市科技计划项目(2007N4)

摘　　要：采用乙醇浸提法对橄榄根中黄酮进行提取,并测定其生物活性。探究浓度,料液比,提取时间和温度对黄酮提取的影响,并用正交法进行优化。结果表明,最佳提取参数是乙醇浓度为50%,温度60℃,时间90 min,料液比1∶20(g∶m L)。在此条件下提取黄酮含量为61.92 mg/g,且橄榄根提取物对羟基自由基有一定的清除能力。This paper aims to extract total quantity flavone from Canarium album （Lour.） Raeusch and to study resistance to oxidation. This research discussed the method of extracting total quantity of flavone and the effect of concentration of menstruum, temperature, time ,ratio of material to liquid. Meanwhile, the best conditions for extraction were chosen after complete rthogonal analysis. The best parametersare 50%ethanol as extractant , temperature on 60℃, extraction time by 90 min, ratio of materialto liquid on 1∶20. In this case, the yield of extraction can reach up to 61.92 mg/g,The Solanum photeinocarpum have the strong antioxidative effect.

关 键 词：橄榄根 黄酮 抗氧化性 

分 类 号：R284.2[医药卫生—中药学]