藤茶总黄酮提取工艺优化与抗氧化活性物质基础研究

Optimization of Extraction Process of Total Flavonoids from Vine Tea and Study on the Basis of Antioxidant Substances

本文建立测定藤茶中总黄酮含量的紫外分光光度法,并对藤茶的水提工艺进行优化,在此基础上,研究藤茶的抗氧化活性物质基础。结果表明,直接测定法操作简便、快速、结果准确,可适用于藤茶总黄酮含量测定。采用传统浸提法,得到藤茶水提最佳工艺条件为料液比1∶40,提取2.0 h,提取2次。通过DPPH法对不同提取物自由基清除能力进行研究,发现藤茶水提物对DPPH自由基清除能力的强弱与黄酮含量呈正相关性。藤茶中主要的4种黄酮类单体化合物均有较强的清除作用,对DPPH自由基清除能力随着浓度的增加而增强,对DPPH自由基清除能力强弱为杨梅素>槲皮素>二氢杨梅素>维生素C>橙皮素。

A UV spectrophotometry for the determination of total flavonoids in vine tea was established and the water extraction process of vine tea was optimized in this work.On this basis,the antioxidant activity of vine tea was studied.The results showed that the direct measurement method was simple,rapid and accurate,and could be used for the determination of total flavonoids in vine tea.By using traditional reflux extraction method,the optimum water extraction conditions are as follows:the ratio of material to liquid is 1∶40,the extraction time is 2.0 h,and the extraction is carried out twice.The DPPH method is used to study the free radical scavenging ability of different vine tea extracts.It is found that the DPPH free radical scavenging capacity of rattan tea aqueous extract is positively correlated with the content of flavonoids.The main four flavonoids in vine tea have strong scavenging effects.The DPPH free radical scavenging ability increases with the increase of concentration.The DPPH free radical scavenging ability is:myricetin>quercetin>dihydromyricetin>vitamin C>hesperetin.