金莲花中黄酮类化合物的提取及其抗氧化性研究

研究了金莲花中黄酮类化合物的提取及其对猪油的抗氧化作用。首先,我们采用正交实验法确定了金莲花中总黄酮提取的最佳方案,通过对提取溶剂、提取固液比、提取时间和提取温度四因素三水平的选择实验,得出最佳提取条件为:以60%的乙醇作提取剂、按1:15的固液比、温度为60℃、提取时间为2h。在此条件下,提取液总黄酮含量为15.93%,粗提物产品得率为20.33%。将产物以不同比例添加到猪油中,恒温并定期用Na2S2O3-I2滴定法测油样的POV值。结果表明:金莲花中黄酮类化合物对猪油有明显的抗氧化作用,且黄酮类化合物的添加量在试验剂量范围内与其抗氧化性呈正相关;当添加量为0.5%时,金莲花中黄酮类化合物的抗氧化性能可与BHT相媲美;同时还研究了提取物与VC的协同抗氧化作用,结果表明金莲花中黄酮类化合物与VC有较好的增效协同效应。

The extraction of flavonoids from Trollius macropetalus Fr.Schmidt was studied and the antioxidant activity of theextract towards lard was evaluated as well. First the extract conditions were optimized by the orthogonal experiment,such asextraction solvent,ratio of solid to liquid of extraction,temperature of extraction and time of extraction.At last the optimumconditions of operation were decided as follows:60% alcohol,solid/liquid ratio 1:15,extracting for two hours under temperature60℃.According to above technological conditions,the content of flavones is 15.93%,and the yield of this product is 20.33%.Then,the antioxidation of flavonoids on lard was assayed by Na2S2O3-I2 titrimetric method.The results showed that the dosageof flavones was in direct proportion to the antioxidation.When the concentration of flavones in lard was 0.5%,the antioxidativeeffect was as good as BHT.Meanwhile,when ascorbic acid was used together with flavonids,ascorbic acid shows strongersynergistic antioxidative activities with flavonoids.