柚皮总黄酮的提取及其抗氧化活性研究

Studies on extraction of total flavonoids from pomelo peel and its antioxidative activity

通过考察柚皮总黄酮的最佳提取工艺,研究其抗氧化活性.该方法以柚皮中的总黄酮得率为指标,并采用正交实验.结果显示,最佳提取工艺为:乙醇浓度为60%,物料比为1∶25,提取温度为50℃,提取时间为3 h,此条件下得到的柚皮总黄酮的提取率为0.986%.认为柚皮总黄酮对超氧自由基的抑制率随着黄酮浓度的增加而增大,其IC50为2.165 mg/mL.

We observe the optimum technological of total flavonoids in pomelo peel,and study its anti oxidatiion activity.Total flavonoids in pomelo peel were extracted from orthogonal experiment,and take the extraction rates of the total flavonoids as the indexes.Optimal technology was the heating 50 ℃,the treatment time 3 hours,60% of ethanol and stock ratio 1∶25,in these factors a yield of total flavonoids of 0.986% from pomelo peel.The inhibition rate of the flavonoids from pomelo peel for superoxide anion will be strengthened by increasing the flavonoids concentration.Its IC50 was 2.165 mg/mL.