榛花总黄酮的提取及抗氧化活性的研究

Study on extraction and anti-oxidation of total flavones from Hazel's Flower

目的:榛花总黄酮的提取工艺及其抗氧化活性的研究。方法:通过正交试验设计确定了榛花总黄酮乙醇提取的最佳条件,采用邻苯三酚自氧化法和Fenton反应体系,研究了榛花总黄酮清除超氧阴离子自由基(O2-.)和羟基自由基(.OH)的抗氧化活性。结果:榛花总黄酮的最佳提取条件为乙醇浓度50%,提取温度70℃,料液比1∶20,提取时间5 h;影响黄酮提取的因素依次为温度>乙醇浓度>提取时间>料液比。榛花总黄酮对.OH的清除能力远远高于维生素C,对O2-.的最大清除率达80.13%。结论:确定了榛花总黄酮的最佳提取工艺,榛花总黄酮对O2-.和.OH均有较强的清除能力。

Objective： To study the extraction and anti-oxidation of total flavones from hazel＇s flower. Methods： The optimum extraction conditions of total flavones from hazel＇s flower were investigated with orthogonal experimental design. Fenton reaction was used to produce and detect hydroxyl radicals （ · OH）, and pyrogallol system was used to produce and detect the superoxide radical anion （ O2^-· ）. Results： The optimal extraction condition was： the alcohol concentration 50%, temperature 70℃, extraction time 5h and dosage liquor ratio 1：20. The order of the factors which affected extraction was： temperature 〉 alcohol concentration 〉 extraction time 〉 dosage liquor ratio. The capacity of scavenging hydroxyl free radical of flavones was far more than that of vitamin C, and the supreme scavenging rate of superoxide anion was 80.13 %. Conclusion： The optimum extraction condition of to- tal flavones from hazel＇s flower was investigated, and the total flavones from hazel＇s flower had a strong capacity of scavenging superoxide anion and hydroxyl free radical.