微波辅助法提取细叶黄皮果仁总黄酮及其清除羟自由基活性的测定

Microwave Assisted Extraction Technology and Hydroxy Radical Scavenging Activity of Total Flavonoids from the Nutlets of Clausena anisum-olens

对微波法提取细叶黄皮果仁中总黄酮类物质进行了研究,通过单因素及L9(34)正交实验,得到提取最佳工艺为:温度70℃,微波功率440 W,φ(EtOH)=60%,m(细叶黄皮果仁)∶m(EtOH)=1∶16,提取时间10 min,该条件下细叶黄皮果仁总黄酮提取率为1.343%。在设置的5个质量浓度梯度下,总黄酮提取液对羟自由基的清除效果与其质量浓度呈正相关,当样品质量浓度为0.442 g/L时,其清除率达81.4%。

This paper studied the extraction of flavonoids in the nutlets of Clausena anisum-olens with microwave assisted extraction（MAE）.The single factor and orthogonal design methods L9（34） were applied for the optimal technological conditions：70 ℃,φ（EtOH）=60%,m（the nutlets of Clausena anisum-olens）∶m（EtOH）=1∶16,440 W,10 min.Under the optimized conditions,the extraction percent of total flavonoids is about 1.343% from the nutlets of Clausena anisum-olens.There was a positive correlation between the hydroxyl radical scavenging activity and the concentration of total flavonoids from the nutlets of Clausena anisum-olens.Observing at five experimental levels,the hydroxyl radical scavenging rates at the concentration level of 0.442 g/L were 81.4%.