长白山刺果甘草中黄酮类化合物提取工艺优化与活性研究  

Extraction Process Optimization and Activity Study on Total Flavonoids from Changbai Mountain Glycyrrhiza pallidiflora

作　　者：常桂英[1,2] 孙立梅[1] 赵雪[1] 

机构地区：[1]吉林农业科技学院生物工程学院,吉林吉林132101 [2]吉林省高校长白山动植物资源利用与保护重点实验室,吉林吉林132101

出　　处：《北方园艺》2015年第3期116-118,共3页Northern Horticulture

基　　金：2013年吉林省高校长白山动植物资源利用与保护重点实验室资助项目(吉农院合字[2013]第S013号)

摘　　要：以长白山刺果甘草为试材,采用L9(34)正交实验的方法研究不同提取条件对长白山刺果甘草中黄酮类化合提取工艺的影响;采用邻苯三酚自氧化体系进行O2·体外清除试验,研究刺果甘草中黄酮类化合物对抗氧化活性的影响,并与抗坏血酸的抗氧化能力进行比较。结果表明:刺果甘草中黄酮类化合物的最佳提取工艺条件为料液比1∶30g/mL,提取温度80℃,提取时间3.5h;在试验测定浓度范围内,刺果甘草中黄酮类化合物和抗坏血酸清除自由基的能力均随浓度增加而加强,对O2·的最大清除率分别是79.6%、75.5%,说明刺果甘草中黄酮类化合物的抗氧化效果略高于抗坏血酸。Optimization of the extraction process of total flavonoids from Changbai Mountain Glycyrrhizapallidiflora were studied by L9（3^4） Orthogonal test.At the same time,the antioxidative activity of total flavonoids fromGlycyrrhiza pallidiflora was also studied by the method of pyrogallol autoxidation system,and the results were also compared with the effect of antiscorbic acid.The results showed that the optimal process parameters were as follows：the ratio of solidliquid 1∶30g/mL,the extraction temperature 80℃ and the extraction time 3.5hours;the abilities of flavonoids and antiscorbic acid to scavenging O2· increased as well as its concentration,and the maximum scavenging rate was 79.6%and 75.5% for flavonoids and antiscorbic acid respectively.So the flavonoids from roots of Glycyrrhizapallidiflora possessed better antioxidantive activity than antiscorbic acid.

关 键 词：刺果甘草 黄酮 正交实验 抗氧化 

分 类 号：S543.9[农业科学—作物学]