火棘果黄酮提取工艺优化及其抗氧化作用

Extraction Optimization and its Antioxidant Activities of Flavonoides from Pyracantha fortuneana(Maxim.) Li Fruits

基于单因素实验,用PB实验对影响火棘果黄酮得率的因素进行评价,筛选出具有显著效应的二个因素—粒径和提取次数;用响应面分析法确定了主要影响因素的最佳提取条件,最后得出火棘果黄酮最佳提取工艺为50%丙酮,料液比1∶60,温度为70℃,1h,粒径为100目,提取2次,在此条件下火棘果总黄酮得率为65.45mg/g.在不同抗氧化体系中火棘果黄酮抗氧化效果不同,其中对ABTS和DPPH自由基的清除效果远强于PG,但对.OH的清除效果弱于PG.

The factors, which mostly influenced the periment based on single-factor experiment, the two flavonoides extracting rate were evaluated by PB ex- notable factors were selected, and the extracting con- ditions were optimized by response surface analysis.The optimal extracting conditions of Pyracantha fortu- neana （ Maxim. ） Li fruits were as follows ： 50% acetone, solid-liquid ratio 1 ： 60, temperature 70℃, lh, particle size of 100 mesh ,extracted twice.The flavonoides rate was 65.45 mg·g-1 in these conditions.The antioxidant activities of flavonoids of the fruit were different in different antioxidant system, the inhibition effect on ABTS and DPPH were better than PG,but the inhibition effect on OH was weaker than PG.