红薯茎叶中总黄酮的微波法提取及抗氧化性研究  

The Method of Microwave Extraction of General Flavone and Oxidation Resistance in the Sweet Potato Leaf

作　　者：来水利[1] 王雪娟[1] 李卫卫[1] 窦桂圆 LAI Shuili WANG Xuejuan LI Weiwei DOU Guiyuan(Key Laboratory of Additives Chemistry ＆ Technology for Light Chemical Industry, Ministry of Education,Shaanxi University of Science ＆ Technology, Xi ＇an, Shaanxi 710021, China)

机构地区：[1]陕西科技大学教育部轻化工助剂化学与技术重点实验室,陕西西安710021

出　　处：《农产品加工》2017年第4期5-7,10,共4页Farm Products Processing

基　　金：陕西科技大学大学生创新项目(1177)

摘　　要：研究红薯茎叶中总黄酮的微波法提取工艺和其抗氧化性。以芦丁为标准品,首先确定了微波法提取时的最佳溶剂为50%乙醇水溶液。通过正交试验及单因素试验,确定出微波法提取红薯茎叶中总黄酮的最佳工艺为提取温度80℃,料液比2∶40,提取时间1 min,微波功率400 W;以VC为对照品,用DPPH法测定最佳提取条件下提取物的抗氧化性。结果表明,此工艺提取的红薯茎叶中总黄酮其抗氧化性与芸香叶苷相比较弱。This thesis studies the method of microwave extraction technology of general flavone and its oxidation resistance in the sweet potato leaf. Setting rutin as the standard substance, firstly determines the best solvent to extract flavone is 50% ethyl-alcohol. Through the orthogonal test and single factor experiment, can conclud that the best extraction technology includes extracting temperature which is 80 ℃, material-liquid ratio which is 2 ： 4 0 , extracting time is 1 min and power which is 400 W. Using VC as reference substance and DPPH method to measure the oxidation resistance of extraction under the optimum. The result shows that its oxidation resistance less than than rue glucoside.

关 键 词：红薯茎叶 微波提取法 总黄酮 抗氧化性 

分 类 号：R284.2[医药卫生—中药学]