粮食与油脂
糧食與油脂
양식여유지
CEREALS & OILS
2014年
3期
54-57
,共4页
紫荆果%总黄酮%提取率%清除活性%羟自由基
紫荊果%總黃酮%提取率%清除活性%羥自由基
자형과%총황동%제취솔%청제활성%간자유기
cercis chinensis bunge%flavonoids%extraction ratio%scavenging effect%hydroxyl radicals
该实验采用乙醇浸提法提取紫荆果中总黄酮，初步探究了乙醇浓度、料液比、浸提温度、浸提时间四个单因素对紫荆果中总黄酮提取率的影响，设计L9（34）正交试验确定紫荆果中总黄酮提取的最佳实验条件，为紫荆果潜在应用价值的开发提供参考。通过与BHT的对照实验，初步探究了紫荆果中总黄酮对羟自由基（·OH）的清除活性。实验结果显示：料液比为1.5∶60 g/mL、浸提时间为2.5 h、浸提温度为80℃、提取剂乙醇浓度为75%，此条件下总黄酮提取率可高达2.910%。对照实验结果显示紫荆果中的总黄酮对羟自由基（·OH）清除活性高于相同浓度的BHT。紫荆果中总黄酮含量较高，且对羟自由基（·OH）具有较强的清除活性。
該實驗採用乙醇浸提法提取紫荊果中總黃酮，初步探究瞭乙醇濃度、料液比、浸提溫度、浸提時間四箇單因素對紫荊果中總黃酮提取率的影響，設計L9（34）正交試驗確定紫荊果中總黃酮提取的最佳實驗條件，為紫荊果潛在應用價值的開髮提供參攷。通過與BHT的對照實驗，初步探究瞭紫荊果中總黃酮對羥自由基（·OH）的清除活性。實驗結果顯示：料液比為1.5∶60 g/mL、浸提時間為2.5 h、浸提溫度為80℃、提取劑乙醇濃度為75%，此條件下總黃酮提取率可高達2.910%。對照實驗結果顯示紫荊果中的總黃酮對羥自由基（·OH）清除活性高于相同濃度的BHT。紫荊果中總黃酮含量較高，且對羥自由基（·OH）具有較彊的清除活性。
해실험채용을순침제법제취자형과중총황동，초보탐구료을순농도、료액비、침제온도、침제시간사개단인소대자형과중총황동제취솔적영향，설계L9（34）정교시험학정자형과중총황동제취적최가실험조건，위자형과잠재응용개치적개발제공삼고。통과여BHT적대조실험，초보탐구료자형과중총황동대간자유기（·OH）적청제활성。실험결과현시：료액비위1.5∶60 g/mL、침제시간위2.5 h、침제온도위80℃、제취제을순농도위75%，차조건하총황동제취솔가고체2.910%。대조실험결과현시자형과중적총황동대간자유기（·OH）청제활성고우상동농도적BHT。자형과중총황동함량교고，차대간자유기（·OH）구유교강적청제활성。
In this study,flavonoids from cercis chinensis bunge were extracted by using ethanol. The preferred extraction conditions were determined by single factor experiment and orthogonal experiment. The experiment reveals that:ethanol concentration of 75%,solid-liquid ratio of 1.5∶60 mg/mL, temperature was 85℃and extraction time was 2.5 h. The extraction ratio of flavonoids reached up to 2.910 % by using spectrophotometry. Antioxidant effects of flavonoids and BHT were measured to remove hydroxyl radicals by comparative experiments. Antioxidant experiments showed that flavonoids from Cercis chinensis Bunge have a strong scavenging effect on hydroxyl radicals.
