苦荞黄酮的提取分离及抗氧化活性研究

食品科学 ›› 2008, Vol. 29 ›› Issue (12): 373-376.

苦荞黄酮的提取分离及抗氧化活性研究

郭刚军, 何美莹, 邹建云, 龚加顺

云南省热带作物科学研究所；云南农业大学食品科技学院；

出版日期:2008-12-15 发布日期:2011-12-08

Extraction,Isolation and Antioxidant Activity of Flavonoids from Tartary Buckwheat

GUO Gang-Jun, HE Mei-Ying, ZOU Jian-Yun, GONG Jia-Shun

1.Yunnan Institute of Tropical Crops,Jinghong 666100,China;2.College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China

Online:2008-12-15 Published:2011-12-08

摘要/Abstract

摘要： 采用正交试验研究苦荞黄酮提取过程中的浸提时间、乙醇浓度、料液比、浸提温度,得到最佳的提取条件为:提取时间5h、乙醇浓度70%、料液比1:15、浸提温度70℃。利用最佳提取条件对苦荞粉进行了苦荞黄酮的提取分离,并进行了纯化、成分分析,得到了含量高达72.32%的高纯度苦荞黄酮。以VC、芦丁为对照,研究苦荞黄酮、荞籽醇提物、荞壳醇提物在不同浓度,不同pH值下对DPPH·的清除能力。结果表明,苦荞黄酮的清除DPPH·的能力仅次于VC,大于芦丁和荞籽醇提物,远大于荞壳醇提物,清除DPPH·的能力随着浓度的增大而升高,在pH2～8范围内,随着pH值的增大清除DPPH·的能力先降低后增大,在pH7时最低。

关键词: 苦荞黄酮, 正交试验, 提取分离, 抗氧化性

Abstract: In this study orthogonal tests were applied to optimize the extraction conditions of flavonoids from tartary buckwheat,including extraction time,ethanol concentration,ratio of sample to solvent and extraction temperature. The optimal extraction conditions are:extraction time 5 hours,ethanol concentration 70%,ratio of sample to solvent 1:15 and extraction temperature 70℃. After purification,the flavonoids extracted from tartary buckwheat with the purity of 73.32% were obtained. Antioxidant activities of flavonoids of tartary buckwheat,ethanol extract of tartary buckwheat powder,and ethanol extract of tartary buckwheat hull were studied at different concentrations and pH values and compared with those of rutin and vitamin C. Results suggested that the antioxidant activity of flavonoids of tartary buckwheat is lower than that of vitamin C,but stronger than that of rutin or the ethanol extract of tartary buckwheat powder,and much higher than that of the ethanol extract of tartary buckwheat hull,and the scavenging capability on DPPH free radical increases with is concentration increasing. When pH is in the scope of 2 to 8,the scavenging capability on DPPH free radical firstly increases and then decreases,which is the lowest at pH 7.

Key words: flavonoids of tartary buckwheat, orthogonal test, extraction, antioxidant activity

郭刚军, 何美莹, 邹建云, 龚加顺. 苦荞黄酮的提取分离及抗氧化活性研究[J]. 食品科学, 2008, 29(12): 373-376.

GUO Gang-Jun, HE Mei-Ying, ZOU Jian-Yun, GONG Jia-Shun. Extraction,Isolation and Antioxidant Activity of Flavonoids from Tartary Buckwheat[J]. FOOD SCIENCE, 2008, 29(12): 373-376.

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