紫荆果总黄酮清除自由基作用研究  

Study on Scavenging Free Radical of Total Flavonoids of Cercis Chinensis Bunge

作　　者：孙秀青[1] 

机构地区：[1]鹤壁职业技术学院,河南鹤壁458030

出　　处：《食品研究与开发》2015年第5期70-74,共5页Food Research and Development

基　　金：2012河南省科技攻关计划项目(122102110236)

摘　　要：筛选紫荆果总黄酮的最佳提取工艺条件,研究紫荆果总黄酮提取液对羟自由基(·OH)清除活性,为紫荆潜在应用价值的开发提供参考。采用乙醇浸提法提取紫荆果中总黄酮,初步探究乙醇浓度、料液比、浸提温度、浸提时间4个单因素对紫荆果中总黄酮提取率的影响,设计L9(34)正交试验确定紫荆果中总黄酮提取的较佳实验条件。通过与BHT的对照实验,初步探究了紫荆果中的总黄酮对羟自由基(·OH)的清除活性。实验结果显示:料液比为1.5∶60(g/m L),浸提时间为2.5 h,浸提温度为80℃,提取剂乙醇浓度为75%,此条件下总黄酮提取率可高达2.910%。对照实验结果显示紫荆果中的总黄酮对羟自由基(·OH)清除活性高于相同浓度的BHT。紫荆果中总黄酮含量较高,且对羟自由基(·OH)具有较强的清除活性。To optimize the extraction of total flavonoids in Cercis chinensis Bunge and study on the scavenging effect on hydroxyl radicals provide a preparation for potential application. In this study , flavonoids from Cercis chinensis Bunge were extracted by using ethanol. The preferred extraction conditions were determined by single factor experiment and orthogonal experiment. The experiment reveals that： ethanol concentration of 75 %, solid-liquid ratio of 1.5∶60 （g/mL）, temperature was 80℃and extraction time was 2.5 h. The extraction ratio of flavonoids reached up to 2.910 %by using spectrophotometry. Antioxidant effects of flavonoids and BHT were measured to remove hydroxyl radicals by comparative experiments. Antioxidant experiments showed that flavonoids from Cercis chinensis Bunge have a strong scavenging effect on hydroxyl radicals.

关 键 词：紫荆果 总黄酮 提取率 清除活性 羟自由基 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]