肉桂总黄酮提取工艺及其抗氧化性研究

Study on extraction technology and antioxidant property of total flavonoids from cinnamon

以肉桂为原料,进行了肉桂总黄酮提取工艺及其抗氧化活性的研究,建立了以芦丁为标准品,NaNO2-Al(NO3)3-NaOH为显色剂,分光光度法测定肉桂总黄酮含量的分析方法。结果表明,肉桂总黄酮提取的优化工艺为乙醇浓度60%,肉桂与溶液的比1∶60(g/mL),回流温度70℃,提取时间6 h,总黄酮提取率达16.10%,含量达70.02%。肉桂总黄酮的抗氧化性随着浓度的升高而增强,当总黄酮浓度为4.5 mg/mL时,OH自由基清除率达40.49%;当总黄酮浓度为2.0 mg/mL时,DPPH自由基清除率达94.29%。

Extraction technology and antioxidant property of total flavonoids from cinnamon was studied using cinnamon as raw materials. The analytical method was established that the total flavonoids content was determined by UV-speetrophotometric methods with turin as standard and NaNO2- Al（ NO3 ）3-NaOH as chromogenie reagent. The results showed that the optimal process of total flavonoids from cinnamon were as foUows ： ethanol concentration 60%, cinnamon/liquid ratio 1 ： 60 （ g/mL）, reflux temperature 70℃ and extraction time 6 h. Under these conditions , the extraction rate and content of cinnamon total flavonoids were 16.10% and 70.02%. The antioxidant property of cinnamon total flavonoids enhanced with flavonoids concentration increased. Hydroxy radical scavenging rate was 40.49% when total fla- vonoids concentration was 4.5 mg/mL and DPPH free radical was 94.29% when it was 2.0 mg/mL.