韭菜籽黄酮的微波辅助提取及其抗氧化活性研究  

Study on Extraction of Flavonoids from Allium tuberosum Seed by Microwave-assisted Extraction Method and the Antioxidant Activity

作　　者：李敬[1] 尤颖 吕惠丽[1] LI Jing;YOU Ying;LV Hui-li(College of Bioscience and Engineering,Hebei University of Economics and Business,Shijiazhuang 050061,China)

机构地区：[1]河北经贸大学生物科学与工程学院,石家庄050061

出　　处：《中国调味品》2021年第6期1-4,22,共5页China Condiment

基　　金：国家自然科学基金(21706051);河北省自然科学基金(B2016207013);河北省引进留学人员资助项目(C20190329);河北省研究生创新资助项目(CXZZSS2020108)。

摘　　要：以韭菜籽为原料,确定了微波辅助法提取韭菜籽总黄酮的最佳工艺为:60%乙醇,微波时间4 min,料液比1∶20(g/mL),微波功率350 W,此时提取率为76.36‰。进一步对提取的韭菜籽总黄酮进行抗氧化活性研究,发现韭菜籽总黄酮对DPPH·和·OH均具有一定的清除作用,在试验所选范围内,最高清除率分别为82.36%和61.20%,表明韭菜籽可以作为天然抗氧化剂进行开发利用。Using Allium tuberosum seed as the raw material,the optimal extraction process of flavonoids from Allium tuberosum seed by microwave-assisted extraction method is determined as follows:ethanol is 60%,microwave time is 4 min,solid-liquid ratio is 1∶20(g/mL),microwave power is 350 W,and the extraction rate is 76.36‰.The antioxidant activity of flavonoids extracted from Allium tuberosum seed is further studied,and it is found that the total flavonoids from Allium tuberosum seed have a certain scavenging effect on DPPH·and·OH.The highest scavenging rate is 82.36%and 61.20%respectively within the selected test ranges,which indicates that Allium tuberosum seed could be developed and utilized as natural antioxidant.

关 键 词：韭菜籽 总黄酮 微波提取 抗氧化性 工艺优化 

分 类 号：TS201.2[轻工技术与工程—食品科学]