陕西茵陈黄酮提取及抗氧化性能研究  

Extraction and antioxidant activity of flavonoids from Capillary artemisia in Shaanxi

作　　者：史娟[1] 张泽浩 李江[1] 葛红光[1] SHI Juan;ZHANG Zehao;LI Jiang;GE Hongguang(Shaanxi Key Laboratory of Catalysis,School of Chemical and Environmental Sciences,Shaanxi University of Technology,Hanzhong 723000,Shaanxi,China;Shaanxi University of Chinese Medicine,Xianyang 712046,Shaanxi,China)

机构地区：[1]陕西理工大学化学与环境科学学院,陕西省催化重点实验室,陕西汉中723000 [2]陕西中医药大学,陕西咸阳712046

出　　处：《中国油脂》2018年第9期30-34,39,共6页China Oils and Fats

基　　金：国家自然科学基金(21373132);陕西省教育厅2017年科学研究项目(17JS026)

摘　　要：以陕西茵陈为原料,采用超声波预处理-乙醇回流法提取菌陈黄酮,以乙醇体积分数、回流时间、回流温度和料液比为因素,茵陈黄酮得率为考察指标,确定茵陈黄酮的最佳提取工艺。研究了茵陈黄酮抗脂质过氧化能力和DPPH自由基清除能力,及温度、光照、p H、金属离子对茵陈黄酮抗氧化性能的影响。结果表明:茵陈黄酮最佳提取条件为乙醇体积分数50%、回流时间50 min、回流温度90℃、料液比1∶25,在此条件下茵陈黄酮得率为2.35%。温度和Na^+、K^+、Ca^(2+)、Cu^(2+)对茵陈黄酮抗氧化能力影响不大;Cd^(3+)、Cr^(3+)、Al^(3+)以及pH、光照对茵陈黄酮抗氧化能力影响显著。此外,茵陈黄酮对菜籽油具有一定的抗氧化能力,分别与V_C和柠檬酸协同作用时其抗氧化能力增强。Taking Capillary artemisia in Shaanxi as raw material, with ethanol volume fraction, reflux time, reflux temperature and solid- liquid ratio as factors, and flavonoids yield as index, the extraction of flavonoids from Capillary artemisia was studied by ultrasonic pretreatment - ethanol reflux method. The antioxidant activity of Capillary artemisia flavonoids was determined by studying the anti - lipid peroxida- tion ability and scavenging DPPH free radical ability. The results showed that the optimal extraction con- ditions of flavonoids from Capillary artemisia were obtained as follows： ethanol volume fraction 50% , reflux time 50 min, reflux temperature 90 ℃ and solid - liquid ratio 1 ： 25. Under these conditions, flavonoids yield was 2.35%. Temperature, Na ＋ , K ＋ , Ca2＋ and Cu2＋ had little effect on the antioxidant ability of Capillary artemisia flavonoids. Light illumination, pH, Cd3＋ , Cr3＋ and Al3＋ had significant effect on the antioxidant ability of Capillary artemisia flavonoids. In addition, Capillary artemisia flavonoids had certain antioxidant capacity on rapeseed oil, and vitamin C and citric acid exhibited a syn- ergistic antioxidation effect.

关 键 词：茵陈 黄酮 提取 抗氧化 稳定性 

分 类 号：S567[农业科学—中草药栽培] TQ917[农业科学—作物学]