黄芪总黄酮制备及抗氧化性研究

Study on the preparation and antioxidant activity of milkvetch root total flavonoids

以蒙古黄芪为原料,采用超声辅助溶剂法提取黄芪总黄酮。以总黄酮得率为评价指标,在单因素试验的基础上通过响应面法优化黄芪总黄酮提取工艺,并研究黄芪总黄酮的抗氧化性。结果表明:最佳提取工艺为提取温度70℃、乙醇体积分数80%、提取时间100 min、料液比1∶25(g/mL)、超声功率160 W,在此条件下总黄酮得率最高,为0.74%。纯化后的黄芪总黄酮在质量浓度为0.280 0 mg/mL时,对DPPH自由基清除率为87%;在质量浓度为1.400 0 mg/mL时,对羟基自由基清除率为100%。

Using Mongolian milkvetch root as raw material,ultrasonic assisted solvent method was used to extract milkvetch root total flavonoids.Taking the yield of total flavonoids as evaluation index,the extraction process of total flavonoids was optimized by response surface method on the basis of single factor test,and the antioxidant activity of total flavonoids was studied.The results showed that the optimal extraction process were as follows:extraction temperature 70℃,ethanol volume fraction 80%,extraction time 100 min,solid-liquid ratio 1:25(g/mL),ultrasound power 160 W.Under these conditions,the highest total flavonoid yield was 0.74%.The purified milkvetch root total flavonoids showed DPPH free radical scavenging rate of 87% at a mass concentration of 0.2800 mg/mL.When the mass concentration was 1.4000 mg/mL,the clearance rate of hydroxyl radical was 100%.