龙牙百合鳞茎总黄酮提取工艺及抗氧化性研究  被引量:9

Study on the Extraction Technology and Antioxidant Property of Total Flavonoids from Longya lilium Bulb

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作  者:薛梅[1] 周卫平[2] 

机构地区:[1]重庆文理学院林学与生命科学学院,重庆402160 [2]重庆文理学院体育学院,重庆402160

出  处:《安徽农业科学》2017年第3期10-12,30,共4页Journal of Anhui Agricultural Sciences

基  金:重庆市教委科学技术研究项目(KJ1401129)

摘  要:[目的]探讨龙牙百合鳞茎总黄酮的最佳提取工艺,并研究其抗氧化活性。[方法]以龙牙百合鳞茎为研究对象,采用优化超声波法提取总黄酮。在单因素试验的基础上,采用正交试验法研究了乙醇浓度、料液比、提取时间、提取温度对总黄酮提取量的影响,并确定其最佳工艺条件,并对其体外抗氧化活性进行了研究。[结果]龙牙百合鳞茎总黄酮的最佳工艺条件如下:提取温度为30℃,乙醇浓度为80%,料液比(g∶m L)为1∶10,提取时间为20 min。在此条件下,百合鳞茎总黄酮提取量为(32.236±0.513)mg/g。抗氧化试验结果表明,龙牙百合鳞茎总黄酮提取液对DPPH·的清除效果优于相同浓度的维生素C溶液,且存在显著差异(P<0.05)。[结论]该研究可为龙牙百合的综合开发与利用提供理论依据。[ Objective ] To explore the optimum extraction technology of total flavonoids from Longya lilium bulb and study their antioxidant activity. [ Method ] Taking L. lilium bulb as research object, total flavonoids were extracted from L. lilium bulb by using optimized ultrasonic method. Based on single factor experiment, the effects of ethanol concentration, material-liquid ratio, extraction time and extraction temperature on the extraction quantity of total flavonoids from L. lilium bulb were studied and the optimum extraction technology was confirmed by using orthogonal experiment. And their antioxidant activities of total flavonoids in vitro were studied. [ Result ] The optimum extraction conditions of total flavonoids from L. lilium bulb were as follows :80% ethanol, solid-liquid ratio of 1: 10 (g :mL), extraction temperature of 30 22, extraction time of 20 rain. Under the optimum conditions, the extraction quantity of total flavonoids was (32. 236 ± 0. 513 ) mg/g. The results of in vitro antioxidant test showed that the scavenging effects of total flavonoids extract from L. lilium bulb to DPPH · was better than that of vitamin C solution at the same concentration ,and there was significant difference (P 〈 0.05 ). [ Conclusion] The research can provide theoretical basis for the comprehensive exploration and utilization of L. lilium.

关 键 词:龙牙百合鳞茎 总黄酮 超声波法 抗氧化活性 

分 类 号:S644.1[农业科学—蔬菜学]

 

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