超声波辅助提取桑叶茶总黄酮的工艺优化及其抗氧化能力研究  

Study on Optimization of Ultrasound-Assisted Extraction of Total Flavonoids from Mulberry Leaf Tea and Its Antioxidant Activity

作　　者：王萌萌 姚恒 党玉东 吴史博 刘保兰 WANG Mengmeng;YAO Heng;DANG Yudong;WU Shibo;LIU Baolan(Nanyang Product Quality Inspection and Testing Center,Nanyang 473000,China)

机构地区：[1]河南省南阳市产品质量检验检测中心,河南南阳473000

出　　处：《现代食品》2024年第13期92-95,100,共5页Modern Food

基　　金：南阳市2022年科技攻关计划项目(KJGG201)。

摘　　要：采用超声波辅助提取桑叶茶总黄酮,通过单因素试验和正交试验优化提取工艺,并初步研究提取物中总黄酮对羟基自由基(·OH)、1,1-苯基-2-苦基肼自由基(DPPH·)的清除能力。结果表明,最优提取工艺为提取温度50℃、乙醇浓度50%、料液比1∶50(g∶mL),在该工艺条件下,总黄酮平均提取率为5.52%。所提取的总黄酮具有较强的抗氧化性,对·OH、DPPH·具有显著的清除能力。Ultrasonic-assisted extraction of total flavonoids from mulberry leaf tea was used.The extraction process was optimized by single factor test and orthogonal test,and the scavenging ability of total flavonoids in the extract on hydroxyl radicals(·OH)and 1,1-phenyl-2-picrylhydrazyl radicals(DPPH·)was preliminarily studied.The results showed that the optimal extraction process was extraction temperature 50℃,ethanol concentration 50%,and solid-liquid ratio 1∶50(g∶mL).Under this process condition,the average extraction rate of total flavonoids was 5.52%.The extracted total flavonoids had strong antioxidant properties and had obvious scavenging ability on hydroxyl radicals and 1,1-phenyl-2-picrylhydrazyl radicals.

关 键 词：桑叶茶 超声波辅助提取 总黄酮 工艺优化 抗氧化能力 

分 类 号：R284.2[医药卫生—中药学]