白芷黄酮类化合物的提取及抗氧化性研究

Extraction and antioxidation activity of flavonoids from Angelicae dahurica

用正交实验提取白芷黄酮类化合物,最佳提取条件为:温度为40℃、料液比是1:30(g/mL)、乙醇浓度为70%(体积分数)。通过DPPH法研究不同温度、pH、金属离子、食品添加剂对白芷黄酮类化合物抗氧化活性的影响。结果表明:白芷黄酮类化合物抗氧化活性在35℃时良好。当pH3～4时,具有较好的抗氧化能力。Fe^(2+)、Cu^(2+)、Zn^(2+)、Mg^(2+)、柠檬酸、对羟基苯甲酸乙酯、苯甲酸可使白芷黄酮类化合物的抗氧化活性提高。

The extraction of flavonoids from Angelicae dahurica were studied. The optimum extraction conditions were obtained by orthogonal experiments： extracting temperature was 40℃, solid-liquid ratio was 1：30（g/mL）, extraction agent was 70% alcohol（v/v）. Effect of antioxidation activity of flavonoids from Angelicae dahurica was studied by DPPH method when temperature, p H value, metal ions and food additives are different. The result showed that antioxidation ability of flavonoids from Angelicae dahuricawas better when temperature was 35℃. Flavonoids from Angelicae dahurica has the batter antioxidation activity when pH=3～4. Fe^（2＋）, Cu^（2＋）, Zn^（2＋）, Mg^（2＋）, citric acid, ethyl p-hydroxybenzoate and benzoic acid could improve the antioxidation ability of flavonoids from Angelicae dahurica.