软枣猕猴桃黄酮的提取及体外抗氧化研究  

Extraction of Flavonoids fromActinidia arguta and Its Antioxidant Activity in vitro

作　　者：温钢[1] 刘海燕[1] 杨梅[1] 

机构地区：[1]吉林化工学院环境与生物工程学院,吉林吉林132022

出　　处：《北方园艺》2015年第4期140-143,共4页Northern Horticulture

摘　　要：以软枣猕猴桃为试材,采用超声辅助乙醇浸提的方法,研究了乙醇浓度、料液比、提取温度、提取时间、超声功率等因素对软枣猕猴桃黄酮提取效率的影响。对黄酮精制纯化后进一步考察软枣猕猴桃黄酮的体外抗氧化能力。结果表明:最佳提取条件是以70%(V/V)乙醇浓度为提取剂,料液比1∶8g/mL,提取温度70℃,提取时间5min,超声功率300W;软枣猕猴桃黄酮具有很好的DPPH自由基的清除能力,也具有一定的对羟基自由基和超氧阴离子自由基清除能力。Taking Actinidia argute as test material,ultrasonic assisted extraction method was used to study the ethanol concentration,solid-liquid ratio,extraction temperature,extraction time,ultrasonic power and other factors affecting flavonoid extraction efficiency of Actinidia argute.After purification the flavonoids was used for investigated antioxidant activity in vitro.The results showed the appropriate extracted conditions were chosen as follows：ethanol concentration was 70%（V/V）,solid-liquid ratio was 1∶8g/mL,extraction temperature was 70℃,extraction time was 5min,and ultrasonic power was 300 W.Actinidia argutaflavonoid showed a good DPPH free radical scavenging activity,and it also had hydroxyl radicals and superoxide anion free radical scavenging ability.

关 键 词：软枣猕猴桃 黄酮 提取 抗氧化 

分 类 号：S665.3[农业科学—果树学]