打瓜总黄酮提取工艺及体外抗氧化活性研究  

Study on the Extraction Technology and Antioxidation Capability of Total Flavones from Seeding-watermelon

作　　者：艾合买提江[1] 岳丽[1] 敬思群[1] 

机构地区：[1]新疆大学生命科学与技术学院,乌鲁木齐830046

出　　处：《食品工业》2015年第2期36-41,共6页The Food Industry

基　　金：自治区科技支疆项目;No.2013911076

摘　　要：优化打瓜总黄酮纯化工艺并对打瓜总黄酮体外抗氧化活性进行初步研究。以去籽去外皮的打瓜瓤为原料,采用乙醇回流提取法提取打瓜总黄酮,得到纯化的最佳动态吸附条件:上样质量浓度为1 mg/m L,上样速度为2 BV/h,最佳洗脱条件:洗脱溶液为60%乙醇溶液,洗脱速度为2 BV/h,洗脱体积为4 BV,纯化后打瓜总黄酮纯度由16.4%提高到52.37%。打瓜总黄酮粗提物与纯化产物均对DPPH·和羟自由基(·OH)有一定的清除能力,且抗氧化性具有量效关系。In order to effectively use seeding-watermelon, in our study the bioactive components fiavonoids pruification and antioxidation were discussed and investigated. The total flavones from seeding-watermelon was obtained by alcohol reflux extraction with the seeding-watermelon removed seed and skin as raw material. The results showed that the most suitable adsorption and separation conditions for the seeding-watermelon extract on AB-8 macroporous resin were ascertained as follows： the sample concentration was 1 mg/mL and the flow rate was 2 BV/h; The desorption dissolvant was 4 BV of 60% ethanol with flow rate of 2 BV/h, the content oftolal flavones was increased 3-fold from 16.4% to 52.37%. The total seeding-watermelon flavones had a positive effect on scavenging hydroxyl radicals and DPPH. with dose-effect relationship.

关 键 词：总黄酮 提取工艺 优化 抗氧化性 

分 类 号：TQ28[化学工程—有机化工]