唐棣果黄酮类化合物的提取及抗氧化性研究

Extraction and Antioxidant Activity of Flavonoids from the Fruit of Amelanchier sinica

优化提取唐棣果实中黄酮类化合物的最佳工艺条件,并测定其体外抗氧化性。在单因素试验的基础上,采用L_9(3~4)正交试验法研究从唐棣果中提取黄酮类化合物的最佳提取工艺,着重考察乙醇浓度、料液比、提取温度及超声功率对得率影响,并测定其对ABTS·、DPPH·和·OH的清除效果。结果表明,唐棣果中黄酮类化合物的最佳提取工艺条件为乙醇浓度40%、料液比1∶40(g/mL)、超声功率350 W、提取温度70℃,在此条件下,提取黄酮类化合物的平均得率为15.662mg/g。唐棣果中黄酮类化合物对ABTS·、DPPH·和·OH均有较好的清除作用。

The extraction technology of flavonoids from the fruit of Amelanchier sinica was studied and the antioxidant activity was researched. Based on the single-factor experiments, L9 （34） orthogonal array design was used to study the extraction technology. The effects of ethanol concentration, material to solvent ratio, extraction temperature,and ultrasonic power on the extraction efficiency were examined, and antioxidant properties of the flavonoids were evaluated by assaying its scavenging activities to the free radicals of ABTS,DPPH, and OH. The optimal extraction conditions were ethanol concentration 40%, material to sol- vent ratio 1 ： 40（g/mL） ,extraction temperature 70℃ ,and ultrasonic power 350 W. In these conditions,the yield of flavonoids reached 15. 662%. The obtained extract had a better scavenging effect against free radi- cals of ABTS,DPPH,and OH.