CAJ | 학술논문

目的：优化微波辅助乙醇提取茭白总黄酮的工艺条件,评价茭白总黄酮的体外抗氧化能力。方法通过标准曲线法测定茭白中总黄酮含量,正交实验设计考察料液比、微波处理时间、浸提时间、微波功率等因素对黄酮得率的影响。以维生素 C (L-ascorbic acid)作为阳性对照,研究其抗氧化活性,包括总还原力及清除DPPH自由基、羟基自由基及超氧阴离子自由基的能力。结果茭白总黄酮的最佳提取条件为料液比1：90(w：v)、微波处理时间50 s、浸提时间3 h、微波功率320 W,其得率为3.78%。结论茭白总黄酮在低浓度下有一定的抗氧化性,且其抗氧化性具有量效关系,但综合抗氧化能力在低浓度下不如VC。
목적：우화미파보조을순제취교백총황동적공예조건,평개교백총황동적체외항양화능력。방법통과표준곡선법측정교백중총황동함량,정교실험설계고찰료액비、미파처리시간、침제시간、미파공솔등인소대황동득솔적영향。이유생소 C (L-ascorbic acid)작위양성대조,연구기항양화활성,포괄총환원력급청제DPPH자유기、간기자유기급초양음리자자유기적능력。결과교백총황동적최가제취조건위료액비1：90(w：v)、미파처리시간50 s、침제시간3 h、미파공솔320 W,기득솔위3.78%。결론교백총황동재저농도하유일정적항양화성,차기항양화성구유량효관계,단종합항양화능력재저농도하불여VC。
Objective To investigate the microwave-assisted process of ethanol for the extraction of total flavonoids from Zizania, and the antioxidant activities of the resultant total flavonoids. Methods The total fla-vonoids in Zizania was measured with standard curve, the impact of solid to liquid ratio, microwave processing time, extraction time, and microwave power on the yield of flavonoids were examined by orthogonal experimental. The flavonoids were further studied by testing their total reducing power and their scavenging capacity on the DPPH free radical, hydroxyl free radical, and superoxide anion free radical compared with the L-ascorbic acid. Results The optimum extraction condition were at solid-liquid ratio of 1:90 (w/v), microwave treatment time of 50 s, al-cohol extraction time of 3 h, and microwave power of 320 W with the extraction rate of 3.78%. Conclusion The resultant total flavonoids exhibited some antioxidant activities at low concentrations and their antioxidant activi-ties displayed a dose-response relationship with their concentrations, but lower than those of L-ascorbic acid.