摘要
该文对香椿老叶总黄酮的提取、分离、纯化工艺和抗氧化活性进行了研究。结果表明,最佳提取工艺为料液比1∶20,乙醇浓度50%,提取温度40℃。根据最佳提取工艺,得到5批质量稳定的香椿总黄酮(平均黄酮含量55.24%);该总黄酮具有比阳性对照2,6-二叔丁基对甲酚(BHT)更强的抗氧化能力(P<0.05),其总还原力为Vc相当含量452.64 mg/g,三价铁还原抗氧化能力测试(FRAP)值为14.78 mmol/g,浓度为50、100和200μg/mL的总黄酮样品1,1-二苯基苦基苯肼(DPPH)自由基清除能力分别为92.4%、92.2%和93.15%。香椿老叶总黄酮具有较强的抗氧化活性,是一种较好的抗氧化功能性食品的原料。
The technologies of extraction, separation and purification and the antioxidant properties of the total flavonoids from the old leaves of Toona sinensis were studied. The results show that the parameters of the optimal extraction technology were that the ratio of sample to extraction solution was 1:20, the concentration of ethanol was 50% and the extraction temperature was 40℃. Five batches of total flavonoids with stable contents (55.24%) were obtained according to the optimal extraction technology. The total flavonoids had more powerful antioxidant activities than butylated hydroxytoluene, one of the positive controls ( P 〈 0.05 ). The total reducing power and the ferric reducing/antioxidant power of the total flavonoids were 452.64 mg/g of ascorbic acid equivalent and 14.78 mmol/g of FeSO4·7H20 equivalent, respectively. When the concentrations of the total flavonoids were 50,100 and 200μg/mL, radical scavenging activities of diphenylpicrylhydrazyl (DPPH) were 92.4%, 92.2% and 93.15%, respectively . The results indicate that the total flavonoids from the old leaves of T. sinensis have strong antioxidant activities and are good ingredients of functional foods with antioxidant properties.
出处
《北京林业大学学报》
EI
CAS
CSCD
北大核心
2008年第4期28-33,共6页
Journal of Beijing Forestry University
基金
“十一五”国家科技支撑计划项目(2006BAD27B06)
天津市农业科技成果转化与推广项目(0502170)
关键词
香椿
总黄酮
提取工艺
抗氧化
Toona sinensis
total flavonoids
extraction technology
antioxidant