龙牙百合叶总黄酮提取工艺及抗氧化性研究

Study on Extraction Technology and Antioxidant Property of Total Flavonoids FromLilium brownii var.viridulum Leaves

以龙牙百合叶片为研究对象,采用优化超声波法提取龙牙百合叶片总黄酮,对黄酮进行了抗氧化活性分析,并在单因素试验的基础上采用正交实验法,研究了乙醇浓度、料液比、提取时间、提取温度对总黄酮提取效果的影响,并确定了最佳工艺条件,对其体外抗氧化活性进行了初步研究。结果表明:最佳工艺条件为提取温度50℃,乙醇浓度80%,料液比1∶5g·mL^(-1),提取时间30min。此条件下,百合叶总黄酮含量为12.691mg·g^(-1)。抗氧化试验结果表明,龙牙百合叶总黄酮提取液对DPPH·的清除效果优于相同浓度下维生素C溶液,并呈显著差异。

Extraction technology by ultrasonic method and antioxidant activity of total flavonoids fromLilium brownii var.viridulumleaves were studied.Basing on the single factor experiment,orthogonal experiment was used to study the effect of ethanol concentration,material-liquid ratio,extraction time and extraction temperature on the quantity of flavonoids extracting fromLilium brownii var.viridulumleaves.Antioxidant activity of flavonoids extractionin vitro was researched preliminarily.The results showed that the optimum extracting conditions of total flavonoids fromLilium brownii var.viridulumleaves were extraction temperature 50 ℃,ethanol concentration 80%,solid-liquid ratio 1∶5g·mL（-1）,extraction time 30 minutes,the total flavonoids content was 12.691mg·g（-1）.The results of antioxidant test showed that the DPPH·eliminating ability of total flavonoids extraction fromLilium brownii var.viridulumleaves was better than the same concentration of vitamin C,and showed a very significant difference.