清飘苓茶中黄酮提取工艺优化及功能特性的检测

Optimization of flavonoid extraction process and functional properties in Qingpiaoling tea

对清飘苓茶的黄酮提取工艺进行优化,并对其黄酮提取液的功能特性进行探讨。结果表明,清飘苓茶的最优黄酮提取条件是料液比为1:40 g/mL,乙醇体积分数为60%,提取时间为1h,提取温度为70℃。该提取条件下的黄酮含量为(7.02±0.25)%。清飘苓茶的黄酮提取液具有一定的抗氧化活性与降尿酸功能,其黄酮提取液在10 mg/mL时DPPH·清除率[(87.91±0.22)%]、·OH清除率[(42.07±0.86)%]和还原力(1.94±0.05)最强;清飘苓茶黄酮提取液的XOD抑制率为(67.38±1.86)%,说明清飘苓茶具有较好的抗氧化性及降尿酸功能。

In this paper, the flavonoid extraction process of Qingpiaoling tea was optimized, and the functional properties of its flavonoid extract were discussed. The results are as follows: the ratio of material to liquid is 1:40 g/mL, the concentration of ethanol is 60%, the extraction time is 1 h, and the extraction temperature is 70 ℃. The flavonoid content under the extraction conditions was(7.02±0.25)%. The flavonoid extract of Qingpiaoling tea has certain antioxidant activity and uric acid-lowering function. Its flavonoid extract has the strongest DPPH· clearance rate [(87.91±0.22)%], ·OH clearance rate [(42.07±0.86)%] and reducing power(1.94±0.05) at 10 mg/mL. The XOD inhibition rate of flavonoid extract of Qingpiaoling tea was(67.38±1.86)%. The results showed that Qingpiaoling tea has better antioxidant and uric acid-lowering functions.