韭菜和韭黄总黄酮的提取及抗氧化活性研究

Study on extraction of total flavonoids and antioxidant activity in leek and chive

在单因素试验的基础上,通过正交试验优化超声辅助技术提取韭菜和韭黄中总黄酮的工艺条件,并以维生素C和2,6-二叔丁基对甲酚(BHT)为对照,研究韭菜和韭黄提取液的抗氧化活性。结果表明:韭菜和韭黄中总黄酮的提取最优工艺条件有所差异;在最优提取工艺条件下,韭菜和韭黄中提取的总黄酮含量分别为3.68和0.53 mg/g。在相同的质量浓度下,两者总黄酮提取液清除DPPH自由基和羟自由基的能力均低于维生素C,高于BHT。但韭黄对2种自由基的清除能力均高于韭菜,说明抗氧化活性的大小与总黄酮含量的高低并无直接相关性。

On the basis of single factor tests, the optimum extraction conditions of total flavonoids in leek and chive were optimized by orthogonal test. The antioxidant activities were studied with vitamin C and BHT as comparison. The results showed that the optimum extraction conditions of total flavonoids in leek and chive were slightly different. Under the optimal conditions, the total fiavonoids content in leeks and chives were 3.68 mg/g and 0.53 mg/g ,respectively. Under the same concentration, the scavenging ability of DPPH- and .OH in leek and chive were both lower than that of vitamin C, which was higher than that of BHT. But the scavenging ability in chive was higher than that in leek. It showed that antioxidant activity was not directly related to the flavonoid content.