食品科学 ›› 2011, Vol. 32 ›› Issue (20): 26-29.doi: 10.7506/spkx1002-6630-201120006

• 工艺技术 • 上一篇    下一篇

杨梅叶中总黄酮提取工艺及其抗氧化活性研究

林建原,陶志华,朱钐汕   

  1. 浙江万里学院生物与环境学院
  • 出版日期:2011-10-25 发布日期:2011-10-12
  • 基金资助:
    浙江省自然科学基金项目(Y2110865)

Extraction and Antioxidant Activity Evaluation of Total Flavonoids from Bayberry (Myrica rubra Sieb. et Zucc.) Leaves

LIN Jian-yuan,TAO Zhi-hua,ZHU Shan-shan   

  1. (College of Biomedical and Environmental Science, Zhejiang Wanli University, Ningbo 315100, China)
  • Online:2011-10-25 Published:2011-10-12

摘要: 采用用正交试验优化杨梅叶中总黄酮的最佳提取工艺条件。以杨梅叶为原料,在乙醇体积分数65%、料液比1:30(g/mL)、提取时间1.5h、提取次数3次条件下,总黄酮提取率为3.34%。测定杨梅叶中总黄酮的体外抗氧化活性活性,结果表明:杨梅叶总黄酮对羟自由基、超氧阴离子自由基均有较强的清除作用,是一种天然有效的抗氧化剂。

关键词: 杨梅叶, 总黄酮, 提取工艺, 抗氧化活性

Abstract: An L9 (34) orthogonal array design was employed to optimize the extraction of total flavonoids from bayberry (Myrica rubra Sieb. et Zucc.) leaves. The in vitro antioxidant activity of total flavonoids extracted was evaluated by determining their scavenging capacity against hydroxyl radicals and superoxide anions. The optimum extraction conditions were determined as follows: 65% aqueous ethanol solution as extraction solvent at a material/liquid ratio of 1:30 (g/mL) for triple repeated extractions for 1.5 h each time and the extraction rate is 3.34%. Total flavonoids from bayberry leaves could strongly scavenge hydroxyl and superoxide anion free radicals, thus being a powerful natural antioxidant.

Key words: bayberry leaves, total flavonoids, extraction conditions, antioxidant activity

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