香菜黄酮的提取优化及其抗氧化活性的初步研究

Extraction and Optimization of Flavones from Coriandrum sativum and Their Antioxidant Activities

采用单因素试验和正交试验确定香菜黄酮的最佳提取条件,并进行其抗氧化性能测定。结果表明:无水乙醇在回流温度80℃条件下回流2次,每次回流时间75min,在此条件下香菜总黄酮提取率22.4mg/g;香菜具有显著的抗氧化活性,且呈剂量依赖性,当黄酮浓度为5g/L时,总抗氧化能力相当于142.39mg/L的VitC,还原能力相当于121.04mg/L的VitC,对羟基自由基的清除率为59.11%(IC50=4.28g/L),对超氧自由基的清除率为55.61%(IC50=4.13g/L)。因此,香菜具有丰富的黄酮类化合物,且具有良好的体外抗氧化活性。

The paper aims to extract the flavones fromCoriandrum sativum by single factor test and orthogonal test,and then evaluate the antioxidant activities in vitro.The results show that the anhydrous ethanol is refluxed twice at reflux temperature of 80 ℃ for 75 min,and the extraction rate of total flavonoids fromCoriandrum sativumis 22.4 mg/g under these conditions.The Coriandrum sativum extract exhibits antioxidant activity in a dose-dependent manner.When the content of flavonoids is5 g/L,the total antioxidant ability is 142.39 mg/L VitC,and the reducing power is 121.04 mg/L VitC,and the hydroxyl radical scavenging is 59.11%（IC50=4.28 g/L）,and the superoxide radical scavenging is 55.61%（IC50=4.13 g/L）.Moreover,Coriandrum sativum is rich in flavonoids and possesses high antioxidant activity.