食品科学 ›› 2009, Vol. 30 ›› Issue (24 ): 137-140.doi: 10.7506/spkx1002-6630-200924028

• 工艺技术 • 上一篇    下一篇

苦参中黄酮类物质的提取及抗氧化研究

万忠民,沈玲玲   

  1. 南京财经大学食品科学与工程学院
  • 收稿日期:2009-08-11 出版日期:2009-12-15 发布日期:2010-12-29
  • 通讯作者: 万忠民, E-mail:Wzm160701@163.com

Extraction and Antioxidant Activity of Flavoniods from Sophora flavescens

WAN Zhong-min,SHEN Ling-ling   

  1. (School of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210003, China)
  • Received:2009-08-11 Online:2009-12-15 Published:2010-12-29
  • Contact: WAN Zhong-min, E-mail:Wzm160701@163.com

摘要:

采用乙醇加热回流法提取苦参中黄酮类物质,用正交法确定了最佳提取工艺,即在乙醇体积分数80%、料液比1:40(m/V)、提取时间6h、提取温度95℃条件下提取量最大。将提取物加入猪油及菜籽油中,放入恒温箱在60℃条件下保存,通过定时测定猪油和菜籽油酸价及过氧化值的变化情况,研究苦参提取物的抗氧化活性,并与添加茶多酚的试样和空白试样进行比较。结果表明,添加了苦参提取液的试样的过氧化值和酸价均明显低于空白试样和添加茶多酚的试样,说明苦参中黄酮类物质可有效延缓油脂脂质过氧化反应,且其抗氧化性明显优于茶多酚。

关键词: 苦参, 黄酮类物质, 提取, 抗氧化性

Abstract:

Alcohol reflux was used to extract flavoniod components from Sophora flavescens. The optimal extraction condition was investigated through orthogonal experiments to be 80% ethanol, 1:40 of material-liquid ratio, 95 ℃ of extraction temperature and 6 h of reflux time. The antioxidant activity of the extract was determined through evaluating the change of acid value and peroxide value in lard and vegetable oil with sophora extract during their storage at 60 ℃. Lard and vegetable oil with tea polyphenols and blank samples were used as the controls. Results indicated that acid value and peroxide value of samples with sophora extract exhibited a significant lower than those of the control samples. Therefore, flavoniod components from Sophora flavescens revealed strong antioxidant activity and would be a potential effective and safe natural antioxidant.

Key words: Sophora flavescens, flavoniods, extraction, antioxidant activity

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