微波提取蕨菜总黄酮及其抗氧化性研究

Study on Extraction Technology and Antioxidant Property of Total Flavonoids From Pteridium Aquilinum

为了探明蕨菜中总黄酮类物质微波提取工艺及其抗氧化性,为其进一步的利用开发提供依据,以蕨菜为原料,采用单因素正交实验结合,研究了微波温度、提取时间、乙醇浓度、料液比等工艺参数对总黄酮含量的影响。结果表明蕨菜总黄酮的微波萃取工艺为:萃取温度70℃、乙醇浓度80%、萃取时间10min、固液比1:40,该条件下的提取率为1.78%。蕨菜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0.89mg/L时,羟基自由基(·OH)清除率为65.1%,当总黄酮浓度为11.15mg/L时,对DPPH自由基的清除率达86.5%。

The extraction technology of total flavonoids in Pteridium aquilinum and it＇s antioxidant activities were studied. The effect of each factor such as the temperature, the time, the ratio of solid - liquid on the extraction of total flavonoids in Pteridium aquilinum were investigated using the methods of single factor test and orthogonal design test of L9 （34 ）. The result showed that the highest extraction rate of total flavonoids could be obtained with 80% ethanol, in the temperature of 70℃, solid - liquid ratio 1：40 conditions for the extraction of 10 rain, the extraction rate is 1.77% under the above process conditions. The antioxidant property of Pteridium aquilinum total flavonoids enhanced with flavonoids concentration increased. Hydroxy radical scavenging rate was 65.1% when total flavonoids concentration was 0.89mg/L and DPPH free radical was 86.5% when it was 11.15mg/L.