微波水浸提鸭儿芹黄酮的浸出特性及抗氧化作用研究

Studies on Microwave-assisted Extraction of Total Flavonoids from Cryptotaenia japonica Hassk and Their Anti-oxidation Properties

本实验以山野菜鸭儿芹为原料,研究了微波对鸭儿芹黄酮浸出特性的影响,并对鸭儿芹黄酮粗提物的抗氧化作用进行了探讨。研究结果表明:以水为介质,粒度80目的鸭儿芹用料水比1:30(W/V)、浸提时间4.0min、微波解冻档浸提三次的浸提效果最好。微波水浸提出的鸭儿芹黄酮粗提物具有较高的还原力和清除羟自由基的能力。

Crushed Cryptotaeniajaponica Hassk was defatted with petroleum ether by heat trflux method. After dried at 60 ℃, the defatted Cryptotaenia japonica Hassk was used to extract total flavonoids with deionized water under the assistance of microwave. The microwave-assisted extraction technology of total flavonoids from defatted Cryptotaenia Japonica Hassk was optimized and their anti-oxidation properties were discussed in this study. The results demonstrated that the optimal extraction comditions were as follows： particle size of defatted Cryptotaeniajaponica Hassk 80 mesh, material to loquid tatio 1：30 （W/V）, extraction time 4 min, and extraction times 3. The crude flavonoids extract from Cryptotaeniajaponica Hassk exhibited higher reducing power and hydroxyl radical scavenging capacity.