石榴皮中总黄酮超声辅助提取及抗氧化性分析

Ultrasound-assisted Extraction and Antioxidative Activity of Total Flavonoids from Pomegranate Husk

以石榴(Punica granatum L.)果皮为原料,采用单因素试验研究了乙醇体积分数、超声时间、料液比(m/V,g∶mL)和提取次数等因素对提取石榴皮中总黄酮的影响。结果表明,总黄酮的最适提取工艺条件为乙醇体积分数70%,超声时间20 min,料液比1∶20,提取两次。总黄酮浓度在0.20 mg/mL时清除羟自由基能力最强。

To provide theoretical basis for further developing and utilizing resources of the pomegranate（Punica granatum L.）, the effects of extraction concentration, extraction time, solid-liquid ratio（m / V）,extraction frequency on flavonoids from extracted pomegranate husk were studied with pomegranate husk by single factor test. Resauts showed that the optimal conditions for extraction technology of total flavnoids were as follows： extraction concentration was 70%; extraction time was 20 min; solid-liquid ratio was 1：20 and extracting for two times. When the total flavonoids concentration was 0.20 mg / mL, its ability of scavenging the hydroxy radical reached the highest.