基于微波辅助提取八角莲黄酮类化合物的工艺优化及抗氧化性研究

Study on Microwave Extraction Process Optimization and Anti-oxidative Activity of Flavones from The Wild Dysosma Versipellis

采用单因素和正交试验对梵净山野生八角莲中黄酮类化合物的提取工艺进行研究,主要考察乙醇体积分数、料液比、微波时间及微波功率4个因素对提取率的影响,结果表明:微波辅助提取的最佳工艺条件为:乙醇体积分数40%、料液比1:30、微波时间4min和微波功率中低火(264w),黄酮类化合物的提取率为9.038%。另外,八角莲黄酮类化合物对Fenton反应产生羟基自由基、邻苯三酚自氧化反应产生超氧阴离子自由基和猪油有较高的清除能力。因此,采用微波辅助浸提法具有时间短、耗能少、含量高及抗氧化作用等特点。

The extraction conditions were approached by single factor and orthogonal test for the flavonoids from Dysosma versipellis. The results showed that the optimum extracting conditions were ethanolvolume fraction 40%, solid -liquid ratio 1：30 g/mL, microwave time 4min and microwave power 264w. The flavonoids yield reached 9.038%. In addition, the flavonoids of Dysosma versipellis could scavenge hydroxyl free radical formed in Fenton reaction, Oxygenfree radicals of self oxidation of pyrogallol and lard. Therefore, microwave assistance could be in possession of shorter time, lower energy. Improving efficiency and the oxidation resistance was stronger and high removal capacity of flaovues from Dysosma versipellis.