黑曲霉发酵法辅助提取芒萁黄酮及其抗氧化研究

Study on extraction of flavonoids from dicranopteris linearis assisted with Aspergillus niger fermentation and its antioxidant research

该试验旨在确定黑曲霉发酵法辅助提取芒萁黄酮的最佳提取工艺,并探讨其抗氧化性。采用黑曲霉发酵法制备混合酶液的方法,通过单因素试验、正交试验确定提取芒萁黄酮的最佳条件,并通过测定芒萁黄酮对羟基自由基、DPPH的清除作用和还原力的分析,对其抗氧化活性进行研究。结果表明,黑曲霉发酵法制备复合酶液,提取芒萁黄酮的最佳条件为加酶量2.5mL,pH 5.0,于70℃下酶解2h;黑曲霉产复合酶辅助提取率最高,由不加酶的6.66%提高到11.67%,芒萁黄酮提取物有良好的清除羟基自由基的能力。

The flavonoids of dicranopteris linearis was extracted with enzyme-assisted method of fermentation of Aspergillus,the optimum extraction process was determined,and its antioxidant activity was researched.Methods： the mixed enzyme was prepared with Aspergillus fermentation,the best extraction conditions were determined by single-factor experiments and orthogonal test,and its antioxidant activity was analyzed.Results： the optimum extraction conditions were the amount of enzyme to 2.5 mL,pH value of 5.0,at 70 ℃ for 2 h.Aspergillus enzyme-assisted extraction produced the highest rate,increased from 6.66%（without enzyme） to 11.67%,The flavonoids had good scavenging ability to hydroxyl radicals,and had good antioxidant activity and good prospects of development.