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研究“对叶大戟”总黄酮的提取工艺及其体外抗氧化活性。在单因素试验的基础上,选定乙醇浓度、料液比、提取时间、提取温度等4个因素对“对叶大戟”总黄酮提取率的影响。选用L9(34)表进行正交试验,确定从“对叶大戟”中提取黄酮类化合物的最佳工艺条件为乙醇浓度为50%,料液比1∶25(g/m L),提取时间30 min,超声温度30℃。在此条件下提取的“对叶大戟”总黄酮含量为3.5%。影响总黄酮提取率所选的因素主次顺序为:提取时间(D)>提取温度(A)>料液比(C)>乙醇浓度(B)。抗氧化性试验结果表明,对叶大戟总黄酮对羟基自由基、DPPH自由基清除能力。即“对叶大戟”总黄酮的抗氧化活性强于VC。
To study the extraction process and the anti-oxidative activity of total flavonoids in “Euphorbia”. On the basis of single factor experiment, the effects of ethanol concentration, solid-liquid ratio, extraction time and extraction temperature on the extraction rate of total flavonoids from “Euphorbia” were studied. Orthogonal test was carried out by using L9 (34) table to determine the optimum conditions for the extraction of flavonoids from “Euphorbia” by ethanol concentration of 50%, solid-liquid ratio of 1:25 (g / m L) , Extraction time 30 min, ultrasonic temperature 30 ℃. Under this condition extracted “Euphorbia” total flavonoid content of 3.5%. The order of influencing factor of total flavonoids extraction was as follows: extraction time (D)> extraction temperature (A)> solid-liquid ratio (C)> ethanol concentration (B). Antioxidant test results showed that the total flavonoids of Euphorbia officinalis on hydroxyl free radicals, DPPH free radical scavenging capacity. Namely, “Euphorbia” total flavonoids antioxidant activity stronger than VC.