重瓣红玫瑰花渣总黄酮的提取及体外活性研究  

Research on the Extraction of Total Flavonoids from Rose Residues of Rose rugosa cv.Plena and their Activities in Vitro

作　　者：张璐 刘京[1] 李锦[1] 张胜楠 李荣乔 ZHANG Lu;LIU Jing;LI Jin;ZHANG Sheng-nan;LI Rong-qiao(Shijiazhuang Yiling Pharmaceutical Limited Company,Shijiazhuang,Hebei 050035,China)

机构地区：[1]石家庄以岭药业股份有限公司,河北石家庄050035

出　　处：《粮油食品科技》2021年第5期159-165,共7页Science and Technology of Cereals,Oils and Foods

基　　金：企业委托项目(H2020-01)。

摘　　要：对山东省重瓣红玫瑰花渣样品进行总黄酮的提取及体外活性的测定。通过单因素实验及正交实验,确定总黄酮的最佳提取条件,采用自由基清除法和牛津杯抑菌法,分别评价总黄酮的体外抗氧化性和抗菌性。结果表明:玫瑰花渣黄酮的最佳提取条件为乙醇60%,料液比1∶30,80℃水浴震荡浸提1.5 h,此后超声处理45 min,超声功率140 W,超声温度60℃,此时玫瑰花渣中的总黄酮含量为58.53 mg/g。玫瑰花渣中提取的总黄酮表现出了良好的抗氧化活性,对DPPH·自由基的清除率为91.58%,对ABTS+自由基清除率为73.71%,对羟自由基清除率为467.91 U/mL。提取的玫瑰花总黄酮对金黄色葡萄球菌和蜡样芽孢杆菌均具有良好的抑菌效果,尤其能够显著抑制金黄色葡萄球菌,其抑菌圈均大于14 mm。This paper studies the total flavonoids extraction and activity in vitro of Rose rugosa cv.Plena residues from Shandong province.Single factor experiment and orthogonal experiment are designed to determine the optimal extraction conditions for flavonoids.The antioxidant and antimicrobial activities of total flavonoids in vitro are evaluated by free radical scavenging method and Oxford cup method.Results show that the optimal extraction process for flavonoids are as follows:set the ethanol concentration to 60%and the solid-liquid ratio of 1∶30,then shake the rose residues at 80℃for 1.5 hours,after which run it ultrasonic treatment for 45 minutes at 140 W and 60℃.This process gives us the total flavonoids content of 58.53 mg/g.The extracted flavonoids from rose residues demonstrates good antioxidant activity.The scavenging rates of DPPH·radical,ABTS+radical and hydroxyl radical are 91.58%,73.71%and 467.91 U/mL respectively.The total flavonoids have good antimicrobial activity on Staphylococcus aureus and Bacillus cereus.The flavonoids could significantly inhibit Staphylococcus aureus.This study would laid a solid foundation for the comprehensive utilization of Rose rugosa cv.Plena residues.

关 键 词：重瓣红玫瑰 总黄酮 提取 抗氧化活性 抗菌活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]