金针菇总黄酮的提取及抗油脂氧化作用研究

Study of Antioxygenic Activity of Flavonoid of Flammulina velutipes for Lipid

运用正交试验优选金针菇总黄酮的最佳提取工艺,以猪油为材料考察金针菇总黄酮的抗油脂氧化作用。以索氏提取法为主要提取方法,采用正交试验法对提取过程中乙醇浓度、加醇量、提取时间3个影响因素进行研究;采用烘箱储藏法测定金针菇总黄酮抗油脂氧化作用。结果表明:影响金针菇总黄酮提取的显著因素为乙醇浓度,加醇量、提取时间均为次要因素;金针菇总黄酮具有一定的抗油脂氧化作用。

The extracted technology of the total flavonoids from Flammulina velutipes by orthogonal experiment was optimized and established, and the antioxygenic activity of the total flavonoids of Flammulina velutipes for lipid was study. The soxhlet extraction as the main extracted method was employed, and the orthogonal experiment was used to test the effects of the three factors including concentration of alcohol, volume of alcohol and extraction time. The oven storage method was used to deter- minate the anti - lipid oxidation of the total flavonoids of Flammulina velutipes. The results show that the significant factor of extraction of the total flavonoids of Flammulina velutipes is alcohol concentration, volume of alcohol and extracted time are secondary factors. The total flavonoids of Flammulina velutipes have some significant effects of anti - lipid oxidation.