柿叶总黄酮的提取及对油脂抗氧化性研究

Study on Extraction of Total Flavonoids from Leaves of Diospyros kakiand Its Antioxidation to Oil

本试验以柿叶为原料采用超声辅助乙醇法提取柿叶总黄酮,通过单因素试验和正交试验优化最佳提取工艺,同时研究其在油脂中的抗氧化性能。试验结果表明,超声辅助乙醇法提取柿叶总黄酮的最佳工艺为:料液比为1∶30(g∶mL)、乙醇体积分数60%、超声提取时间50 min、超声提取温度40℃,柿叶提取液总黄酮含量为5.11 mg·g-1。柿叶总黄酮对猪油和大豆色拉油均有较好的抗氧化性,可以有效延缓油脂氧化反应,且抗氧化性能优于同浓度合成抗氧化剂。

The extraction of total flavonoids from leaves of Diospyros kaki by ultrasonic-assisted ethanol was studied in this experiment.The optimum extraction conditions were optimized by single factor test and orthogonal test.The results showed that the optimum extraction conditions of total flavonoids from leaves of Diospyros kaki by ultrasonic-assisted ethanol extraction were as follows:The ratio of raw material to liquid was 1∶30,the volume fraction of ethanol was 60%,the extraction time was 50 min,the temperature of ultrasonic extraction was 40℃,and the extraction rate of total flavonoids from persimmon leaves was 5.11 mg·g-1.The total flavones from leaves of Diospyros kaki had better antioxidant activity to lard and soybean salad oil,and which could delay the oxidation of oil effectively.