苦荞秸秆中总黄酮的提取及其抗氧化性

Extraction Technology and Antioxidant Property of Total Flavonoids from Tartary Buckwheat Straw

为探明苦荞秸秆中总黄酮类物质提取工艺及其抗氧化性,为其进一步的开发利用提供依据,以苦荞秸秆为原料,采用单因素与正交试验结合,研究了微波萃取温度、萃取时间、乙醇浓度、料液比等工艺参数对总黄酮得率的影响。结果表明:苦荞秸秆中总黄酮的最佳微波萃取工艺为萃取温度80℃、乙醇浓度65%、料液比1∶35、萃取时间20min,在该条件下的提取率为1.53%。苦荞秸秆总黄酮的抗氧化性随着浓度的升高而增强,当总黄酮浓度为1.55μg/mL时,羟基自由基清除率达71.6%,当总黄酮浓度为9.94μg/mL时,对DPPH自由基的清除率为85.7%。

The technology of extraction of total flavonoids in tartary buckwheat straw and it’s antioxidant activities were studied to provide a reference for its further utilization and exploitation,taking tartary buckwheat straw as the material,the effects of temperature,time,ethanol concentration and solid-liquid ratio on the extraction of total flavonoids from tartary buckwheat straw were investigated using the methods of single factor test and orthogonal design test of L9 （3 4 ）.The results showed that the highest extraction rate （1.53%） of total flavonoids could be obtained under conditions of 65% ethanol, temperature 80℃,solid-liquid ratio 1 ∶35 and extraction time 20 min.The antioxidant property of total flavonoids increased with flavonoids concentration increasing.Hydroxy radical scavenging rate was 71.6%when total flavonoids concentration was 1.55 g/mL and DPPH free radical scavenging rate was 85.7%when total flavonoids concentration was 9.94 g/mL.