黑枸杞总黄酮微波辅助提取及其抗氧化活性研究

Study on Microwave-assisted Extracting Process and Antioxidant Activity of Total Flavonoids from Black Wolfberry

以总黄酮提取率为考察指标,通过单因素试验与正交试验,研究了影响黑枸杞总黄酮微波辅助提取的因素条件,优化了提取工艺,同时以2,6-二叔丁基对甲酚(BHT)为阳性对照,利用1,1-二苯基-2-三硝基苯肼自由基(DPPH·)与羟基自由基(·OH)清除法评价黑枸杞总黄酮的抗氧化活性。结果表明,乙醇浓度对黑枸杞总黄酮微波辅助提取有显著影响,黑枸杞总黄酮最佳提取工艺条件为:60%乙醇为提取剂,料液比1∶25(g/m L),微波时间14 min,微波功率325 W。该提取工艺条件下,黑枸杞总黄酮提取率为4.35%。黑枸杞总黄酮与BHT对DPPH·的IC50分别为0.64 mg/m L和1.30 mg/m L,对·OH的IC50分别为0.40 mg/m L和1.68 mg/m L,表明黑枸杞总黄酮具有很强的抗氧化活性。

The microwave assisted extraction method of total flavonoids from black wolfberry was studied by the single factor and orthogonal experiments with extraction rate as index. The antioxidant activities were evaluated by DPPH radical（DPPH·） and hydroxyl radical（·OH） scavenging method with BHT as positive control. The results showed that the ethanol concentration had significant effect on extraction rate. The optimal extraction conditions were as follows： ethanol concentration 60%, solid-liquid ratio 1 ∶25（g/m L）, extraction time 14 min, and microwave power 325 W, and the extraction rate reached 4.35%. The half-scavening rate（IC50） values of extracted total flavonoids from black wolfberry and BHT to DPPH· were 0.64 mg/m L and 1.30 mg/m L, respectively, and 0.40 mg/m L and 1.68 mg/m L to ·OH, which suggested the total flavonoids from black wolfberry had strong antioxidant activity.