甘草总黄酮提取工艺及总抗氧化活性研究

Study on the extraction conditions and total antioxidant capacity of licoflavone from two kinds of liquorice samples

研究了甘草样品1和甘草样品2中总黄酮的提取方法,分别优化了提取甘草黄酮的工艺条件,采用氧还法测定样品提取前后的总抗氧化活性。结果表明乙醇回流法提取样品1中甘草总黄酮的最佳工艺条件是:乙醇浓度100%,料液比1:2500,提取温度90℃,提取时间3h;水提法提取样品2中甘草总黄酮提取的最佳工艺条件是:料液比1:1000,提取温度40℃,提取时间1h。两种甘草样品的总抗氧化活性在一定范围内与浓度呈线性关系,样品1总抗氧化活性提取后比提取前增加了1.25倍,样品2提取后比提取前增加了1.02倍;样品1总黄酮提取率比样品2高约4倍,而样品2提取后的黄酮总抗氧化活性比样品1高,这可能是由于不同样品中甘草黄酮组成的差异以及溶解性差异所致。

Optimized extraction process conditions of two types of licoflavone including alcohol-soluble sample （sample 1 ） and water-soluble sample （ sample 2） were studied.Total antioxidant capacity of both samples was determined by a total antioxidant capacity test kit. For sample 1, the best extraction result was obtained under following conditions：100% ethanol was used as solvent,samples were extracted at 90℃ for 3h with solid/liquid ratio at 1：2500.Sample 2 was extracted by hot water,and optimum result was obtained when extracting at 40℃ for lh. Total yield rate of flavone for sample 1 was 4 times higher than that of sample 2, and its total antioxidant capacity was 1.25 times higher than before,indicating that total flavone activity of sample 2 was higher than that of sample 1, maybe the composition and solubility of fiavones from both samples are different.