调味香料排草中黄酮的提取条件优化及抗氧化活性的研究  

Optimization of Extraction Conditions and Research on Antioxidant Activity of Flavonoids from Spices Lysimachia capillipes Hemsl

作　　者：杜丽霞 陈明 朱文涛 姜子涛 DU Li-xia;CHEN Ming;ZHU Wen-tao;JIANG Zi-tao(School of Food Engineering,Tianjin Tianshi College,Tianjin 301700,China;College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China)

机构地区：[1]天津天狮学院食品工程学院,天津301700 [2]天津商业大学生物技术与食品科学学院,天津300134

出　　处：《中国调味品》2020年第7期66-70,共5页China Condiment

基　　金：天津市自然科学基金资助项目(16JCYBJC43300)。

摘　　要：采用超声波辅助提取法从调味香料排草中提取黄酮类化合物,并采用大孔树脂对黄酮粗品进行纯化,研究了其抗氧化活性。排草黄酮的最佳提取条件为:提取时间80min、温度50℃、乙醇浓度50%、料液比1∶40,在此条件下排草黄酮的得率为3.16%。最佳纯化条件为:HPD-100大孔树脂,上样液pH为4,上样流速为1.5BV/h,洗脱剂乙醇浓度为80%,洗脱流速为1.5BV/h。经纯化后排草黄酮的纯度由原来的24.8%提高到68.1%。排草黄酮显示了较强的清除DPPH自由基和抗氧化能力,但略低于维生素C,其IC50值为36.25μg/mL。Ultrasonic-assisted extraction method is used to extract flavonoids from Lysimachia capillipes Hemsl.,and the obtained crude flavonoids are purified with macroporous resin.Finally,the antioxidant activity of flavonoids is studied.The best extraction conditions for flavonoids are as follows:the extraction time is 80 min,the extraction temperature is 50℃,the ethanol concentration is 50%,the ratio of solid to liquid is 1∶40,and the yield of flavonoids under the best extraction conditions is 3.16%.The best purification conditions for flavonoids are as follows:HPD-100 macroporous resin,the pH of loading buffer is 4,the flow rate of loading buffer is 1.5 BV/h,the ethanol concentration of eluent is 80%,and the flow rate of eluent is 1.5 BV/h.After purification,the purity of flavonoids from Lysimachia capillipes Hemsl.increases from 24.8%to 68.1%.The flavonoids from Lysimachia capillipes Hemsl.show stronger DPPH free radical scavenging capability and antioxidant activity,but are slightly less than vitamin C,with an IC 50 of 36.25μg/mL.

关 键 词：排草 黄酮 超声波辅助提取 纯化 抗氧化 

分 类 号：TS264.3[轻工技术与工程—发酵工程]