食品科学 ›› 2010, Vol. 31 ›› Issue (20): 102-105.doi: 10.7506/spkx1002-6630-201020021

• 工艺技术 • 上一篇    下一篇

玫瑰花中总黄酮提取工艺及其抗氧化与抑菌作用的研究

周小琦1,2,方 敏1,宫智勇1,*   

  1. 1.武汉工业学院食品科学与工程学院
    2.华中科技大学同济医学院公共卫生学院营养与食品卫生学系
  • 收稿日期:2010-01-21 修回日期:2010-08-08 出版日期:2010-10-25 发布日期:2010-12-29
  • 通讯作者: 宫智勇 E-mail:zhiyong_gong@yahoo.com.cn

Extraction, Antioxidant Activity and Antibacterial Effect of Total Flavonoids from Rose Flowers

ZHOU Xiao-qi1,2,FANG Min1,GONG Zhi-yong1,*   

  1. 1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
    2. Department of Nutrition and Food Hygiene, School of Public Health, Tongji Medical College, Huazhong University of Science and
    Technology, Wuhan 430030, China
  • Received:2010-01-21 Revised:2010-08-08 Online:2010-10-25 Published:2010-12-29
  • Contact: GONG Zhi-yong1 E-mail:zhiyong_gong@yahoo.com.cn

摘要:

通过单因素以及正交试验,对玫瑰花干花蕾中总黄酮的提取工艺进行研究。确定玫瑰花总黄酮的最佳提取工艺:提取溶剂为体积分数75% 的乙醇、温度80℃、料液比1:25(g/mL)、提取时间3h,此时玫瑰花总黄酮含量为4.538g/100g。采用DPPH 法测定玫瑰花总黄酮提取液清除DPPH 自由基的能力,结果显示:它对DPPH 自由基的清除率达到90.23%。采用牛津杯法做抑菌实验,结果表明玫瑰花总黄酮提取液对金黄色葡萄球菌和枯草芽孢杆菌均有很好的抑菌效果。

关键词: 玫瑰花, 黄酮, 抗氧化, 抑菌

Abstract:

On the basis of single factor and orthogonal array experiments, the optimal process for the extraction of total flavonoids from rose was explored. The optimal extraction conditions were found to be: extraction solvent, 75% ethanol; extraction temperature, 80 ℃; extraction duration, 3 h; and material/solvent ratio of 1:25. The scavenging capacity of ethanol extract from rose on DPPH free radicals was up to 90.23%. Meanwhile, strong antibacterial effect of ethanol extract from rose against Staphylococcus aureus and Bacillus subtilis were also observed through Oxford Cup experiments.

Key words: rose, flavonoid, antioxidant activity, antibacterial effect

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