万州红橘果皮总黄酮提取工艺优化和抗氧化活性分析

Optimization on extraction of total flavonoids from Wanzhou red tangerine and analysis of antioxidant capacity

以万州产大红袍红橘果皮为研究对象,作总黄酮提取率优化和抗氧化活性分析。在单因素试验的基础之上,Minitab软件设计正交试验,研究乙醇浓度、液料比、提取温度和提取时间对总黄酮提取率的影响和确定最佳提取工艺条件,并作总黄酮提取物的抗氧化活性分析。试验结果显示,红橘果皮总黄酮最佳提取工艺为乙醇浓度70%、料液比1:20、提取温度65℃和提取时间60 min。此条件下总黄酮的提取率6.58%,与预测值6.64%接近。抗氧化试验结果表明,总黄酮提取物有明显的清除羟自由基和DPPH自由基的能力。说明通过正交设计优化后的提取工艺较理想。

Wanzhou red tangerine peel as the research object, optimization of extraction and analysis of antioxidant capacity of total flavonoids from tangerine peel were studied. Minitab was used for designing orthogonal tests on the basis of the single-factor experiment, then extraction of total flavonoids was optimized and antioxidant capacity of total flavonoids was analisized. The optimal conditions were ethanol concentration of 70%, solid-to-liquid ratio of 1：20, extracting temperature of 65 ~C and extracting time of 60 min. On this condition, the extraction rate of flavonoids was 6.58%, close to the predicted value of 6.64%. The results of antioxidant properities tests demonstrated the flavonoids from red tangerine peel had remarkable free radical scavenging ability. Opitimized by orthogonal design derived some practical significance.