蓝莓叶中槲皮素的提取及抗氧化作用  

Extraction and Antioxidation of Quercetin from Blueberry Leaves

作　　者：张宏强 李春桃 ZHANG Hongqiang;LI Chuntao(Jinzhou Medical University,Jinzhou 121001)

机构地区：[1]锦州医科大学,锦州121001

出　　处：《食品工业》2023年第10期61-65,共5页The Food Industry

摘　　要：槲皮素作为黄酮类重要活性成分,广泛存在于植物体中,具有很高的药用价值和营养价值。此次试验以蓝莓叶为原料提取槲皮素,采用超声波乙醇提取槲皮素,通过响应面法确定最佳提取条件:乙醇体积分数75%,料液比1∶15 (g/mL),超声波提取温度50℃,功率500 W。利用高效液相色谱法对槲皮素进行分析,通过体外抗氧化试验,蓝莓叶槲皮素DPPH自由基清除率为43.5%,对超氧阴离子自由基清除率为45.3%。Quercetin,as an important active component of flavonoids,is widely present in plants and has high medicinal value and nutritional value.Blueberry leaves was used as raw materials to extract quercetin in this study.Ultrasonic ethanol extraction was used to extract quercetin.The optimal extraction conditions were determined by response surface methodology as follows:ethanol concentration of 75%,solid-liquid ratio of 1:15(g/mL),ultrasonic extraction temperature of 50°C,and power of 500 W.Quercetin was analyzed using high-performance liquid chromatography.Through the antioxidant experiment in vitro,the DPPH radical scavenging rate of quercetin from blueberry leaves was 43.5%,and the superoxide anion radical scavenging rate was 45.3%.

关 键 词：槲皮素 蓝莓叶 提取 高效液相色谱 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]