超声波提取苦豆籽粕中总黄酮及抗氧化性研究

Ultrasonic-assisted Extraction of Total Flavonoids from Bitter Bean Seed's Dregs and Its Antioxidantion

采用超声辅助法探索苦豆籽粕中总黄酮提取条件,并考察提取物的抗氧化性。结果表明,苦豆籽粕中黄酮提取物最佳提取工艺为:25倍量的70%乙醇,60℃提取2次,每次30 min,总黄酮提取率为2.56%;总黄酮提取物对O2-自由基,OH自由基和DPPH自由基均有明显的清除作用。

The best processing conditions of extracting total flavonoids in bitter bean seed＇s dregs residues were optimized by the orthogonal experiment method, and its Antioxidation. The best optimum processing conditions is： adding 25 fold amount of 70% alcohol and refluxing at 60 ℃ 2 times with 30 min each time. The extraction rate is 2.56%. The flavonoids had better scavenging ability of O2 ^-· ,· OH, DPPH· free radical.