珍珠透骨草总黄酮的微波提取工艺及抗氧化能力的探讨  

Study on Microwave Extraction Technology and Antioxidant Capacity of Total Flavonoids in Tuberculate Speranskia Herb

作　　者：包兴慧 赵海燕 魏钰明 王思芦[1] 肖文渊[1] 雷玉 BAO Xing-hui;ZHAO Hai-yan;WEI Yu-ming;WANG Si-lu;XIAO Wen-yuan;LEI Yu(Department of Animal Science,Xichang University,Sichuan Xichang 615013,China)

机构地区：[1]西昌学院动物科学学院

出　　处：《广州化工》2019年第19期63-65,108,共4页GuangZhou Chemical Industry

基　　金：西昌学院大学生课外科研项目(2017KW001);四川省应用基础研究面上项目(2017JY0108)

摘　　要：为了探讨珍珠透骨草总黄酮(TH)的微波提取工艺以及抗氧化效果,通过单因素实验检测不同料液比、乙醇浓度和提取时间对TH的提取率,并采用正交实验设计TH的最佳提取工艺。通过FRAP法检测TH的体外抗氧化作用。实验结果表明,TH的微波最佳提取工艺为料液比1:20,乙醇浓度60%,提取时间5min,TH的总提取率为2.2%,体外总抗氧化力为0.697mmol/L。本实验说明微波法可以用于制备TH,TH具有潜在的抗氧化作用。In order to explore the microwave extraction technology and antioxidant capacity of total flavonoids in Tuberculate Speranskia Herb (TH ), TH was extracted by microwave at different ratios of material to liquid, ethanol concentration and extraction time. The optimum extraction process of TH was designed by orthogonal test. The antioxidant activity of TH in vitro was detected by FRAP. The test results showed that the optimum microwave extraction process of TH was as follows: the ratio of material to liquid was 1 : 20, the concentration of ethanol was 60%, the extraction time was 5 min, the extraction rate of TH was 2.2%, and the total antioxidant capacity was 0.697 mmol/L. This experiment shows that microwave method can be used to prepare TH, and TH has potential antioxidant effect.

关 键 词：珍珠透骨草 总黄酮 微波提取 正交实验 抗氧化 

分 类 号：R284.2[医药卫生—中药学]