Study on the microwave extraction technology of flavonoids from Exochorda racemosa and the antioxidant evaluation
-
摘要: 本文以白鹃梅为原料,采用微波辅助提取白鹃梅中黄酮类化合物。在单因素实验的基础上,利用响应面法对微波功率、时间、料液比、温度进行优化;并对其体外抗氧化活性进行测定。结果表明,微波功率、时间、温度对总黄酮提取量影响比较显著;最佳工艺条件为:微波功率357 W,时间63 min,料液比1∶26 g/m L,微波温度47℃,由此得到白鹃梅总黄酮提取量为14.59 mg/g,与预测值14.67 mg/g的相对误差为0.5%。总黄酮清除DPPH·、·OH、O-2·以及的IC50值分别为0.52、0.55、1.18 mg/m L。其清除DPPH·、·OH的能力高于BHT,而低于VC;清除O-2·的能力均低于VC、BHT。结论:微波辅助提取法能够提高白鹃梅中总黄酮提取量,且白鹃梅中黄酮类物质具有一定能力的抗氧化活性。Abstract: Response surface methodology( RSM) was used to optimize the ultrasonic extraction conditions of lavonoids from Exochorda racemosa based on the Box- Behnken design. The factors of microwave power,time,solid to liquid ratio,microwave temperature were analyzed and vitro antioxidant activity were measured.The results showed that microwave power,time and temperature had significant effect on flavonoids yield. The optimum extraction conditions were as follows: microwave power 357 W,extraction time 63 min,ratio of solid to liquid 1∶26 g / m L,microwave temperature 47 ℃. Under the optimized conditions,the yield of flavonoids was 14.59 mg / g,compared with predictive yield which was 14.67 mg / g,the relative error was 0.5%.The value of IC50 of DPPH·,·OH,and O2-·were 0.52,0.55,1.18 mg / m L. The scavenging effect of DPPH·,·OH was higher than BHT,but lower than VC.The scavenging effcct of O2-· were all lower than VCand BHT.Conclusion: the yield of flavonoids was higher by the methods of microwave extraction and the flavonoids in Exochorda racemosa had got certain ability to antioxidant evaluation.
-
[1] 张家佳,李香梅,任丽花,等.白鹃梅化学成分[J].中国中药杂志,2011,36(9):1198-1200. [2] 魏学智,刘少华,师学琴,等.红柄白鹃梅营养成分分析[J].西北植物学报,2005,25(8):1657-1660. [3] 邓荣华,王颖,王慧,等.红柄白鹃梅叶中黄酮类物质的提取研究[J].中国野生植物资源,2015,34(2):5-8. [4] 杨维,夏杏洲,韩维栋,等.响应面法优化白骨壤果实中黄酮类化合物的提取工艺[J].现代食品科技,2011,27(2):191-195. [5] 孙美,黄艳菲,赵小燕,等.响应曲面法优化荞麦总黄酮的提取工艺[J].现代食品科技,2012,28(12):1714-1716. [6] 史高峰,邓丽.微波辅助混合溶剂提取甘草渣中总黄酮的工艺研究[J].食品研究与开发,2011,32(10):42-45. [7] 王灵芝,刘玉强.大孔吸附树脂分离纯化齿叶白鹃梅叶中的总黄酮[J].亚太传统医药,2012,8(1):15-18. [8] Compos D,Chirinos R,Barreto O,et al.Optimized methodology for the simultaneous extraction of glucosinolates,phenolic compounds and antioxidant capacity from maca[J].Industrial Crops and Products,2013,49:747-754.
[9] 吴瑛,王秀琴,袁守亮.响应面分析昆仑雪菊水溶性黄酮类化合物提取工艺[J].食品科学,2013,34(6):129-133. [10] 张玉香,屈慧鸽,杨润亚,等.响应面法优化蓝莓叶黄酮的微波提取工艺[J].食品科学,2013,31(16):33-37. [11] 胡崇琳,刘东莉,王蕊霞,等.葛根总黄酮的提取及抗氧化活性评价研究[J].食品科学,2007,28(10):232-236. [12] Qian Xu,Yanyan Shen,Haifeng Wang,et.al Application of response surface methodology to optimize extraction of flavonoids from fructus sophorae[J].Food Chemistry,2013,138(4):2122-2129.
[13] Hua-Feng Zhang,Xiang Zhang,Xiao-Hua Yang,et al.Microwave assisted extraction of flavonoids from culitivated Epimedium sagittatum:Extraction yield mechanism,antioxidant activity and chemical composition[J].Idustrial Crops and Products,2013,50:857-865.
[14] Vanessa M Munhoz,Renata Longhini,Leite Mello,et al.Extraction of flavonoids from Tagetes patula:process optimization and screening for biological activity[J].Industrial Crops and Products,2014,24(5):576-583.
[15] Heim K E,Tagliaferro A R,Bobiya D J.Flavonoids antioxidants:chemistry,metabolism and structure-activity relationships[J].Journal of Nutritional Biochemistry,2002,13(10):572-584.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
