葛根总黄酮的提取及抗氧化特性研究

Study on Extract of Radix Pueraria Flavones and it’s Antioxidant

分别考察醇提法和水提法对葛根总黄酮提取率的影响,结合对鲜豆油抗氧化性能试验,醇提法提取率是水提法提取率的2倍左右,醇提物比空白样的油脂氧化诱导期延长60%左右,比水提物的氧化诱导期延长8.3%左右,结果醇提法优于水提法。利用正交试验对醇提法的提取条件进行优化,在乙醇浓度30%、料液比1∶10,80℃下回流提取90min时,葛根总黄酮提取率达4.756%。对醇提物进行定性检识和和定性检测。对葛根总黄酮进行抑制邻苯三酚自氧化试验研究。在2.5g/L时对邻苯三酚自氧化抑制率为13.98%。葛根总黄酮抗氧化作用明显,可作为抗氧化剂应用到食品工业中。

This studied on effect of distilled method with alcohol water on the extraction rate of Pueraria flavonid, also the anti-oxidation performance tests of soybean oil. The extraction yield with alcohol is twice as much as that of water. The extract with alcohol method prolonged the oxidation induction period of fat about 60% the blank, about 8.3% compared with the extract with water method. The result is that the alcohol method was better than the water method. Using orthogonal experiment, we optimized the process conditions of the alcohol method. When the concentration of alcohol is 30%, W ： V=1 ： 10, in a water bath of 80℃ constant temperature reflux extraction 90min, the extraction rate ofPueraria flavonid reached 4.756%. A qualitative testing was conducted to the extract of alcohol. While Pueraria flavonid inhibiting auto-oxidation of pyrogallol was conducted. When 2.5 g/L the inhibition rate of pyrogallol auto-oxidation was 13.98%. The antioxidant effect of Pueraria flavonid was obvious, so could be used as anti-oxidants applied to the food industry.