甘草黄酮的提取及影响活性因素研究

Studies on Extraction and Factors Affecting Activity for Glycyrrhiza Flavonoids

研究了我国3种主要甘草品种的总黄酮提取方法,采用HPTLC法定性检测和分光光度法测定含量,并应用对DPPH清除率研究影响其活性的几个因素.结果表明:在总黄酮的含量方面,光果甘草>乌拉尔甘草>胀果甘草;甘草品种、应用微波处理和甘草放置时间等因素对活性都有着较大影响,而提取温度对活性几乎不产生影响.

Glycyrrhiza flavonoids are extracted from the three kind of main glycyrrhiza species. The quality is identified by HPTLC, the contents are determined by spectrophotometry, and the factors affecting activity of glycyrrhiza flavonoids are also studied by means of scavenging rate on DPPH. The results show that the contents of glycyrrhiza flavonoids are highest in Cdycyrrliza glabra, secondly in uralensis Fisch, thirdly in Glycyrrhiza inflata. Glycyrrhiza spices, microwave processing and saving time all have bigger effect on the activity, but the temperature has no effect on the activity.