绵枣儿总黄酮提取工艺及抗氧化活性研究

Study on the extraction technology and antioxidant activity of total flavonoids from Scilla scilloides

以伏牛山脉产绵枣儿为原料,分析绵枣儿的主要营养成分,通过有机溶剂浸泡法,采用单因素实验和正交试验确立了绵枣儿总黄酮的最优提取工艺,探讨了绵枣儿总黄酮的抗氧化活性。结果表明,可食部分绵枣儿茎中淀粉含量为12.13%,总糖为14.16%,含量较高,具有较高开发利用价值。有机溶剂浸泡法提取绵枣儿总黄酮的最佳工艺条件:乙醇浓度60%,料液比1∶20(g/m L),提取时间90 min,绵枣儿总黄酮的提取量为37.2 mg/100 g。绵枣儿总黄酮对羟自由基、超氧阴离子自由基、DPPH有较强的清除作用,并与绵枣儿总黄酮质量浓度呈现了良好的量效关系。

Scilla scilloides were selected from Funiu mountains. The main nutrition of Scilla scilloides were analyzed, and the results are. the starch content 12.13% and the total sugar content 14.16%. It has a high value in exploitation and usage. The extraction technology was optimized based on the method of organic solvent extraction. The results showed that the optimum extraction conditions were ; ethanol concentration 60%, proportion of materials and solvent 1 ： 20 （W/V）, extracting time 90 minute and the extracting amount of total flavonoids was 37.2 mg/100 g. Scilla scilloides flavonoids possessed a scavenging action to · OH , O2- · and DPPH· , and scavenging rate was liner with its concentration to a certain extent.