西番莲黄酮的提取及抗氧化活性研究  

Extraction and Antioxidant Ability of Flavonoids from Passion Fruit

作　　者：陶永元[1] 舒康云[2] 董洪丽[1] 徐成东[1] 

机构地区：[1]楚雄师范学院化学与生命科学系,云南楚雄675000 [2]楚雄师范学院物理与电子科学系,云南楚雄675000

出　　处：《食品研究与开发》2014年第17期25-29,共5页Food Research and Development

基　　金：国家自然科学基金项目(31260095);楚雄师范学院科研基金项目(08YJYB15)

摘　　要：研究从西番莲中提取黄酮的较佳方法,并对其抗氧化活性进行研究。将西番莲烘干粉碎,用乙醇提取黄酮,并测定提取的西番莲黄酮对羟自由基(·OH)、对超氧阴离子自由基(O2-·)清除作用。结果表明,当乙醇浓度为70%、料液比(g/mL)为1∶30、提取温度为80℃、提取时间为2h时提取效果较好,黄酮得率为1.73%。西番莲黄酮对·OH和O2-·的清除率随黄酮浓度的增大而升高,比同浓度的VC清除率高。西番莲黄酮有较好的抗氧化活性。To research better methods to extract flavonoids from passion fruit, and to study the anti-oxidative ability of flavonoids. Dry and shatter passion fruits, extracted flavonoids using ethanol, and measure the elimination effects of the flavonoids on hydroxyl radicals （·OH） and superoxide anion radical （O2-·）. Results show that when the ethanol concentration is 70%, the liquid ratio （g/mL） is 1∶30, the temperature is 80℃, and extraction time is 2 hours, the flavonoid extraction yield is at an ideal level, which is 1.73%. The elimination effects of the flavonoids on ·OH and O2-·increase with increment of the concentration of flavonoids, and the effects are better than that of VC at the same concentration level. Passion fruit’s flavonoids have generally good anti-oxidative ability.

关 键 词：西番莲 总黄酮 提取 抗氧化活性 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程] TQ28[轻工技术与工程—食品科学与工程]