薜荔果总黄酮提取工艺及抗氧化性研究  

Extraction and Antioxidant Activities of Total Flavonoids from Ficus Pumila Fruit

作　　者：黄秋萍[1] 黄秋婵[1] 郑燕菲 曾振芳[1] 黄丽彬 韦友欢[1] HUANG Qiu-ping;HUANG Qiu-chan;ZHENG Yan-fei;ZENG Zhen-fang;HUANG Li-bin;WEI You-huan(Guangxi College and Universities Key Laboratory Breeding Base of Chemistry of Guangxi Southwest Plant Resources,College of Chemical and Biological Engineering,Guangxi Normal University for Nationalities,Chongzuo 532200,China)

机构地区：[1]广西民族师范学院化学与生物工程学院广西高校桂西南特色植物资源化学重点实验室培育基地,广西崇左532200

出　　处：《化学试剂》2021年第9期1262-1267,共6页Chemical Reagents

基　　金：广西民族师范学院科研项目(2019YB017、2020YB011);广西高校中青年教师基础能力提升项目(2019KY0769、2021KY0773);广西民族师范学院硕士点学科建设项目(327003070416)。

摘　　要：以薜荔果为研究对象,采用超声波辅助法提取薜荔果总黄酮,通过单因素实验和正交试验设计确定最佳提取工艺条件,并从对·OH、DPPH·及·NO的清除效果研究薜荔果总黄酮的抗氧化活性。结果表明,薜荔果总黄酮的最佳提取工艺条件:60%乙醇、1∶25(g/mL)料液比、提取温度60℃及提取时间120 min,在此条件下薜荔果总黄酮提取率为8.87%。薜荔果总黄酮对·OH、DPPH·及·NO的清除效果与浓度间存在量效关系,其中对DPPH·的清除效果较好,IC_(50)值为0.0033 mg/mL,表明薜荔果中的总黄酮具有一定的抗氧化活性。The fruits of Ficus pumila were taken as the research object,the total flavonoids were extracted from Ficus pumila fruit by ultrasonic-assisted extraction.The optimum extraction conditions were investigated based on orthogonal design.The antioxidant activity of Ficus pumila fruit total flavonoids was evaluated from scavenging effects on·OH,DPPH·and·NO.Results showed that the optimum extraction conditions were 60%ethanol,1∶25(g/mL)ratio of material to liquid,extraction temperature of 60℃and 120 min of extraction time,respectively.Under this condition,the extraction rate of total flavonoids from Ficus pumila fruit was 8.87%.The scavenging effects of Ficus pumila fruit total flavonoids on·OH,DPPH·and·NO showed dose-effect relationship with the total flavonoids concentration.And the scavenging effect of DPPH·was better,the corresponding IC_(50)value was 0.0033 mg/mL.The results showed that the total flavonoids in Ficus pumila fruit had certain antioxidant activity.

关 键 词：薜荔果 总黄酮 超声辅助 提取工艺 抗氧化活性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]