响应面法提取瓶尔小草总黄酮及其抗氧化活性  

Optimization of extraction process and antioxidant activities evaluation of total flavonoids from Ophiolossum vulgatum L. by response surface methodology

作　　者：许海棠[1] 赵彦芝[1] 张金彦[1] 李浩[1] 

机构地区：[1]广西民族大学化学化工学院,广西林产化学与工程重点实验室,南宁530008

出　　处：《食品科技》2017年第2期215-220,共6页Food Science and Technology

基　　金：国家民委科研项目(14GXZ012);广西高校科学研究项目(2013YB133,KY2015YB080)

摘　　要：研究瓶尔小草总黄酮的提取工艺及抗氧化活性。在单因素实验的基础上,采用响应面法探讨了提取溶剂的浓度、料液比、提取温度、提取时间这几个因素对瓶尔小草总黄酮提取效果的影响,得到最佳提取条件为:乙醇体积分数64%,料液比1:30,提取温度60℃,提取时间123 min;在此条件下瓶尔小草总黄酮提取率为45.12 mg/g。此外,以抗坏血酸为对照,采用清除DPPH自由基、超氧阴离子自由基和测定总还原力的方法来评价黄酮提取液的抗氧化性能,实验研究表明:瓶尔小草总黄酮清除DPPH自由基的能力很强,当浓度均为1.0 mg/mL时,瓶尔小草黄酮的清除率为90%,清除能力与抗坏血酸接近;同时还具有较好的清除超氧阴离子自由基的能力和较强的还原能力。该植物可作为天然抗氧剂开发。In this work, the extraction process and antioxidant activity of total flavonoids from Ophiolossum vulgatumL. were studied. To explore the effects of different extraction solvent concentration, liquid-to-material ratio, extraction temperature and extraction time on the yield of total flavonoids, the response surface methodology was used. The optimum condition for extracting totalflavonoids from Ophiolossum vulgatumL. was obtained as follows： 64% ethanol as solvent, solid-liquid ratio of 1：30（g/mL）, extraction temperature 60 ℃ and extraction time 123 min. Under the condition, the extraction concentration of total flavonoids was 45.12 mg/g. The antioxidative capacity of total flavonoids from Ophiolossum vulgatumL. were assayed with Vc as control, DPPH·, O_2-· removal ability and total reducing power value as the index. As the results, the extraction from Ophiolossum vulgatumL. showed strong capability of eliminating DPPH· and O_2-·, and good total reducing power. It meaned that the plant could be used as a source of potential antioxidant.

关 键 词：瓶尔小草 响应面法 总黄酮 抗氧化活性 提取工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]