超声波辅助法提取核桃青皮总黄酮工艺及抗氧化活性研究

Study on ultrasonicassisted extracting and antioxidant activity of flavonoids from walnut green husk

本实验采用超声波辅助法提取核桃青皮黄酮,分别探讨了料液比、乙醇体积分数、超声温度、超声功率和浸取时间等因素对核桃青皮黄酮提取率的影响,通过单因素实验和正交实验确定影响提取率的主要因素及确定了核桃青皮黄酮的最佳提取工艺,并测定了提取物的抗氧化能力。结果表明:超声波辅助提取核桃青皮黄酮的最佳工艺条件为乙醇体积分数50%、料液比(g/mL)1∶35、超声波功率450 W、浸取时间40 min,在此条件下黄酮提取率为7.32%;此外,在检测范围内核桃青皮总黄酮清除OH和DPPH的能力明显高于Vc。

Natural flavonoids have good market prospects in antioxidant,antibacterial and antitumor,and are widely used in medical,cosmetic and food industries.The effects of solid-liquid ratio,ethanol volume fraction,ultrasonic temperature,ultrasonic power and ultrasonic time on the extraction rate of flavonoids were investigated by ultrasonic assisted extraction.The main factors influencing the experiment were determined by single factor experiment and orthogonal experiment.Determine the optimum process conditions for the experiment.The results showed that the extraction rate of flavonoids in walnut green husk was the highest under the optimum conditions,and the antioxidant capacity of flavonoids was determined in vitro.The results showed that the optimal extraction conditions were as follows:the optimum conditions were 50%ethanol,the ratio of material to liquid was 1∶35(g/mL),the ultrasonic power was 450 W,and the ultrasonic time was 40 min.Within the detection range,the·OH and DPPH scavenging capacities of flavonoids in walnut green husk were significantly higher than that in Vc.