枸杞鲜花总多酚抗氧化性研究

The anti-oxidation effects of polyphenols in Lycium barbarum L. fresh flower

试验以枸杞鲜花为试材,采用微波法提取其中多酚并进行体外抗氧化作用的研究以溶剂乙醇浓度、提取时间、微波功率作为枸杞鲜花多酚提取试验的主要影响因素,依据回归分析法确定出多酚提取得率以作为响应值的单因素响应面和等高线,分析因素的显著性和交互作用进而优化提取工艺,并将提取得到的枸杞鲜花多酚进行体外化学抗氧化性试验。结果表明,枸杞鲜花多酚的最佳提取工艺:乙醇浓度78.6%,提取时间149 s,微波功率63.2 W,多酚得率为0.057 4%;枸杞鲜花多酚还原力FRAP值为497.9/μl;对DPPH的IC50值为1.4701mg/l;对ABTS^+的IC_(50)值为0.178 6 mg/l;对NO_2^-的IC_(50)值为0.413 3 mg/l。

We extracted polyphenols from Lycium barbarum L. fresh flowers with microwave method, then research the in vitro anti-oxidation effects. To optimize extraction process we analyzed several influencing factors including ethanol concentration, extraction time span and extraction power using the regressive analysis method, and we analyzed the polyphenol extraction rate by drawing single factor re- sponse value and contour lines to determine the interaction effect among different influencing factors as well. Our results showed that the optimum extraction condition shouh] be at 78.6% ethanol, 149 s extraction time span and 63.2 Wextraction power, concerning the three factors and the polyphenol extraction rate at this condition was 0.057 4%. The FRAP, IC50 to DPPH, ABTS＋ and NO2- of polyphenol was 497.9/μl, 1.470 1 mg/1, 0.178 6 mg/1 and 0.413 3 mg/1 respectively. Based on these data, it can be concluded that Lycium barbarum L. fresh flower ethanol water extracts could be considered as possible source of antioxidant agents.