麦冬中总黄酮提取及抗氧化性的研究  

Study on the extraction technology and antioxidant activity of total flavonoids from radix ophiopogonis

作　　者：宋新昕[1] 李爱臣[2] 

机构地区：[1]吉林工商学院继续教育学院,长春130000 [2]吉林化工学院,吉林132022

出　　处：《中国食品添加剂》2015年第11期95-100,共6页China Food Additives

基　　金：陕西省科技厅项目编号【2017JM】

摘　　要：以麦冬为原料,利用超声波提取麦冬中总黄酮。试验结果表明:麦冬中总黄酮的最佳提取工艺条件为超声功率200W、超声时间25min、料液比1∶40、乙醇浓度50%,此时提取率最高,为4.06%,麦冬中总黄酮的抗氧化性优于VE的抗氧化性,但弱于VC的抗氧化抗性,说明麦冬中总黄酮有一定的抗氧化作用,在调整运动机体代谢能力方面能够起到积极的作用,为开发麦冬黄酮的运动性抗疲劳保健食品打下基础。Radix was used in the ultrasonic extraction of total flavonoids.The results show that the order of each factor on extraction rate was：ultrasonic power,solid-liquid ratio,ethanol concentration and ultrasonic time.The optimum extraction conditions were：ultrasonic power 200 W,ultrasonic time 25 min,solid-liquid ratio 1 ∶ 40,ethanol concentration of 50%.Under the above conditions,the highest extraction rate was 4.06%.The results showed that the antioxidant activity of Radix total flavonoids is superior than VE but weaker than VC.The experiment indicates that the total Flavonoids in Radix has some antioxidant effect.

关 键 词：超声波 麦冬 总黄酮 抗氧化性 

分 类 号：TS202.3[轻工技术与工程—食品科学]