吴茱萸中总黄酮的提取及其抗氧化活性研究  

Study on extracting and antioxidant activity of total flavonoids from Evodia rutaecarpa

作　　者：赵楠 景云荣 何婷婷[1] 柴军红[1] 宛春雷 张蕾[1] ZHAO Nan;JING Yun-rong;HE Ting-ting;CHAI Jun-hong;WAN Chun-lei;ZHANG Lei(Mudanjiang Normal University,Mudanjiang 157011,Heilongjiang,China)

机构地区：[1]牡丹江师范学院,黑龙江牡丹江157011

出　　处：《湖北农业科学》2020年第3期118-121,共4页Hubei Agricultural Sciences

基　　金：黑龙江省教育厅项目(1354MSYYB004);牡丹江师范学院科研项目(QN2019004);牡丹江市科技攻关项目(Z2018S070);黑龙江省北方药食技术工程中心专项(PT2018011)。

摘　　要：以芸香科吴茱萸属植物吴茱萸(Evodia rutaecarpa)为原料,吴茱萸总黄酮的含量为指标,在单因素试验的基础上,采用正交设计法优化总黄酮的提取工艺。所得最佳提取工艺为乙醇体积分数70%、固液比1∶50、提取时间40 min、提取温度65℃,在此条件下总黄酮得率为8.82%。DPPH·自由基清除试验评价吴茱萸总黄酮体外抗氧化活性表明,吴茱萸总黄酮具有良好的抗氧化活性。Taking Evodia rutaecarpa as raw materials, and total flavonoids content as the index, on the basis of single factor experiment, the optimization of extraction of flavonoids from Evodia rutaecarpa was investigated by orthogonal experimental design. The optimum conditions were ethanol concentration at 70%, solid-liquid ration at 1∶50, extraction time at 40 min and extraction temperature at 65℃. The results showed that the extracting rate of total flavonoids reached 8.82%. The antioxidant activity of flavonoids from Evodia rutaecarpa had good ability to scavenge DPPH· free radical.

关 键 词：吴茱萸(Evodia rutaecarpa) 总黄酮 提取工艺 抗氧化活性 

分 类 号：R284.2[医药卫生—中药学] S567.19[医药卫生—中医学]