山里红总黄酮超声提取及抗氧化活性研究  

Study on Ultrasonic Extraction Process and Antioxidant Activity of Total Flavonoids From Crataegus Pinnatifida

作　　者：杨艳俊[1] 杨秀东[1] 张艳[1] YANG Yanjun;YANG Xiudong;ZHANG Yan(School of Chemistry and Pharmaceutical Engineering,Jilin Institute of Chemical Technology,Jilin 132022,China)

机构地区：[1]吉林化工学院化学与制药工程学院,吉林吉林132022

出　　处：《吉林化工学院学报》2022年第1期1-9,共9页Journal of Jilin Institute of Chemical Technology

摘　　要：[目的]采用超声辅助法提取山里红果中总黄酮,优化山里红果中总黄酮的提取工艺及考察总黄酮的抗氧化能力.[方法]依据单因素实验结果确定乙醇浓度、液料比、提取时间及提取温度为自变量,总黄酮提取率为响应值,设计响应面实验方案.[结果]最佳提取工艺为乙醇浓度62%,液料比26 mL/mg,提取时间21 min,提取温度52℃,最高提取率10.19%.[结论]山里红果总黄酮提取物具有较强的抗氧化能力.[Objectives]The ultrasonic assisted extraction of total flavonoids from Crataegus pinnatifida Bge.var.major N.E.Br.Fruit was used to optimize the extraction process,and its antioxidant capacity was measured[Methods]On the basis of single factor experiment,the response surface experiment was designed with ethanol concentration,liquid-solid ratio,extraction time and temperature as independent variables,and the extraction rate of total flavonoids as a response value[Results]The optimum extraction process was as follows:ethanol concentration 62%,liquid-solid ratio 26 mL·mg^(-1),extraction time 21 min,extraction temperature 52℃,and the highest extraction rate was 10.19%[Conclusion]The antioxidant activity showed that the total flavonoids had significant antioxidant capacity.

关 键 词：山里红 超声提取工艺 总黄酮 响应面法 抗氧化活性 

分 类 号：R284.2[医药卫生—中药学]