诸葛菜中黄酮类化合物提取方法和抗氧化性研究

Study on the Extraction Method of Flavonoid Compounds in Orychragmusviolaceus and its Antioxidation

研究诸葛菜中黄酮类化合物的提取方法及其抗氧化性。用3种方法提取诸葛菜中的黄酮类化合物,比较3种方法的提取效率及含量,从而得到最佳的提取方法,同时对诸葛菜中黄酮类化合物抗氧化性进行了研究。在3种提取方法中,微波辅助70%乙醇浸提法的提取物颜色最浅,总黄酮量最大,为86.30 mg/g;总黄酮提取率最高,为16.8%。它的实验条件为:固液比1 g∶10 ml,乙醇浓度70%,微波功率600 W,时间4 min。3种方法的提取物对猪油的抗氧化能力为:微波辅助70%乙醇浸提法>70%乙醇冷浸法>水浸提法。微波辅助萃取70%乙醇浸提法是较好的提取方法。诸葛菜黄酮对猪油具有较强的抗氧化作用,并与黄酮溶液浓度具有剂量效应关系。

The aim was to study the extraction method of flavonoid compounds in Orychrogmusviolaceus and its antioxidation. The optimum extraction method was obtained through extracting the flavonoid compounds from Orychragmusviolaceus with 3 kinds of methods and comparing their extraction rates and contents. The antioxidation of flavonoid conrpotmds in Orychragmusviolaceus was also studied, Among 3 kinds of extraction methods, the extracts by microwave-assisted extraction with 70% ethanol solution had lightest color, most flavonoid compounds,being 86.30 mg/g and highest extraction rate, being 16.8 %. Its extracting conditions were as follows：70% ethanol solution, ratio of solid to solution of 1 g： 10 ml, microwave power at 600 W and for 4 min. The antioxidation capacities of extractions by 3 kinds of methods on lard were microwave-assisted extraction with 70% ethanol solution 〉 alcohol quench method 〉 water extraction.The microwave-assisted extraction with 70% ethanol solution was better extraction method. The flavonoid compounds in O- rychragmusviolaceus had stronger antioxidation effect on lard and had dose-effect relationship with the concentration of flavone solution.