正交试验优化紫荆果总黄酮提取及其抗氧化性

Flavonoids Extracted from Cercis chinensis Bunge Fruit with an Orthogonal Test and Its Antioxidant

为筛选紫荆果总黄酮的最佳提取工艺条件,研究紫荆果总黄酮提取液对羟自由基(·OH)清除活性,本文采用乙醇浸提法提取紫荆果中总黄酮,考察乙醇浓度、料液比、浸提温度、浸提时间四个单因素对紫荆果总黄酮提取率的影响,设计L9(34)正交实验确定最佳提取工艺条件。与二丁基羟基甲苯(BHT)对照,初步探究紫荆果总黄酮对羟自由基的清除活性。结果显示,紫荆果总黄酮的提取率在料液比1.5:60 g/m L,浸提时间2.5 h,温度80℃,乙醇浓度75%条件下为2.910%。对羟自由基清除活性高于同浓度的BHT,且随浓度升高而增大。

To optimize the extraction of total flavonoids in Cercis chinensis Bunge and study on the scavenging effect on hydroxyl radicals, the preferred extraction conditions were determined by a single factor and orthogonal test. The results showed that the extraction ratio of flavonoids reached up to 2.910 % at ethanol concentration of 75%, solid-liquid ratio of1.5：60 mg/m L, temperature 85 ℃ and extraction time 2.5 h. Antioxidant effect of flavonoids was higher than BHT and it was increasing with the concentration.