甜柿果实总黄酮提取工艺的优化及其抗氧化研究  

Optimization of extraction technology of total flavonoids from persimmon fruit and its antioxidant activities

作　　者：杨谷良[1,2] 龙涛[2] 韩露[1] 王艺雅[1] 李士明[1,2] 

机构地区：[1]黄冈师范学院生命科学学院,湖北黄冈438000 [2]黄冈师范学院大别山特色资源开发湖北省协同创新中心,湖北黄冈438000

出　　处：《中国酿造》2016年第5期81-85,共5页China Brewing

基　　金：湖北省自科基金(2006ABA186);湖北省自科基金青年项目(Q200727004);国家自然科学基金青年基金项目(31500995)

摘　　要：为确定罗田甜柿果实中总黄酮的最佳提取工艺条件及其抗氧化性,在单因素试验的基础上,通过Box-Behnken组合试验设计、响应面优化试验,得到柿果总黄酮提取的最佳条件:提取时间2.5 h,提取温度75℃,乙醇体积分数75%,液料比13∶1(m L∶g)。在此条件下,柿果总黄酮的提取率为2.27%。柿果总黄酮对1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率为89.72%,证实柿果具有一定抗氧化性。In order to optimize extraction conditions of flavonoids from the fruit of Luotian non-astringent persimmon and its antioxidant activities, on the basis of single factor experiments, the optimum extraction conditions of persimmon flavonoids were obtained by Box-Behnken experiments and response surface methodology. The optimum extraction conditions were extraction time 2.5 h, temperature 75 ℃, ethanol concentration 75%, liquid-solid ratio 1 13：1 （ml：g）. Under the conditions, the extraction ratio of persimmon flavonoids was 2.27%, and the scavenging capacity of persimmon flavonoids on 2,2-diphenyl-l-picrylhydrazyl （DPPH） free radical was 89.72%, which confirmed that persimmon had certain antioxidant activities.

关 键 词：柿子 总黄酮 响应面法 抗氧化性 

分 类 号：R285[医药卫生—中药学]