南瓜叶黄酮超声辅助提取工艺研究  

Ultrasonic Assistant Extraction of Flavonoides from Pumpkin Leaves

作　　者：张强[1] 

机构地区：[1]西北农林科技大学林学院,陕西杨凌712100

出　　处：《黑龙江农业科学》2016年第10期120-122,共3页Heilongjiang Agricultural Sciences

基　　金：国家林业局林业公益性行业专项资助项目(201304811)

摘　　要：南瓜叶营养成分丰富,并含有黄酮、多糖、多酚等功能成分,开发前景良好。为了优化南瓜叶黄酮提取工艺,采用超声提取法提取南瓜叶中总黄酮,并测定了其抗氧化性活性。通过正交试验确定南瓜叶中黄酮提取的最佳条件为,乙醇溶液浓度为75%、超声功率350 W、料液比1∶40、提取温度70℃条件下提取30min,其影响的主次顺序依次为乙醇溶液浓度>超声功率>提取温度>提取时间,在此条件下提取率可达1.83%。南瓜叶黄酮类化合物对DPPH自由基和羟自由基均有一定清除能力。超声波辅助提取法从南瓜叶中提取黄酮类化合物可以加快提取速度,提高提取效率。Pumpkin （Cucurbita moschata Duch. ） leaves have not yet been industrialization utilized although they are rich in nutrition components and functional components such as flavonoides. In order to optimize the extracting process of pumpkin leaf flavonoids, the ultrasonic assisted extraction of flavonoides from dry mature pumpkin leaves and the antioxidant activity were investigated. The effects of concentration of ethanol, ultrasonic power,extraction time, temperature, solid-liquid ratio on the pumpkin leaf flavonoides extraction yield were studied and the extraction process was optimized by orthogonal experiment design. The antioxidant activities of the pumpkin polysaccharide in vitro were determined with DPPH free radical, hydroxyl radical methods. The results showed that the primary and secondary order of factors affecting the pumpkin leaf polysaccharide extraction yield was concentration of ethanol 〉 ultrasonic power 〉 temperature〉extraction time. The optimum extraction condition was： concentration of ethanol 75 %, ultrasonic power 300 W, material liquid ratio 1 ： 40, temperature 70 ℃ ,extraction time 30 rain. Under this condition, the pumpkin leaf flavonoides extraction yield reached 1.83%. Pumpkin leaf flavonoides showed inhibitory effects on DPPH free radical hydroxyl radical. The ultrasonic assisted extraction could enhance the efficiency of extraction of flavonoides from pumpkin leaf.

关 键 词：南瓜叶 黄酮 超声波辅助提取 抗氧化活性 

分 类 号：TQ28[化学工程—有机化工]