不同提取工艺对金樱子黄酮体外抗氧化活性的影响

Study on the Different Extraction Process for Fructus Rosa laevigatae Michx.from the in Vitro Antioxidant Activity of Flavonoids

以金樱子为原料,分别采用水、一定浓度的甲醇、乙醇及丙酮为提取剂提取金樱子黄酮,采用在体外设计超氧自由基,羟基自由基体系,测定不同来源的黄酮对它们的清除作用及测定其对脂质抗氧化作用。实验结果表明,以乙醇提取的金樱子黄酮对超氧阴离子自由基,羟基自由基都有显著的清除作用,在脂质中有较好的抗氧化活性,具有进一步研究价值。

In this paper ,for fructus Rosae laevigatae from the raw material ,adopts the water re-spectively ,a certain concentration of methanol ,ethanol and acetone as extraction agent to extract fructus Rosae laevigatae from flavonoids .The · OH and O2 - scavenging activities of several kinds of flavonoids from different sources were determined in vitro and measure its effect on lipid oxidation .Experimental results show that in ethanol extract of fructus Rosa laevigata Michx . flavonoids on · OH and O2 - have significant scavenging effect ,also has good antioxidant activity in the lipid .So it has further research value .