桂花总黄酮的提取及其抗氧化活性研究

利用乙醇为溶剂提取桂花中总黄酮类物质.通过单因素实验和正交试验确定桂花总黄酮最佳提取工艺条件,并对桂花总黄酮体外抗氧化性能进行系统评价.得出以乙醇为溶剂提取桂花中总黄酮最佳工艺条件为:乙醇体积分数60%,提取功率360 W,料液比1∶35,浸提时间2 min,在此条件下总黄酮得率可达18.18%;体外抗氧化性能研究结果表明,桂花总黄酮具备较好抗氧化活性,在相同的加入量下桂花总黄酮对DPPH自由基清除率明显优于BHT,低于Vc.

Study on extraction and antioxidant activity of total flavonoids from Osmanthus Fragrans

Ethanol is used as the solvent to extract the total flavonoids from the osmanthus' flavor with the microwave- assisted extraction. The single- factor experiments and orthogonal test are used to determine the best extraction process of the osmanthus' total flavonoids,and systemic evaluation is used to determine the in- vitro antioxidation property of the osmanthus' total flavonoids. The experimental results have showed that the optimum extraction conditions for the total flavonoids of the osmanthus' residua with ethanol as the solvent are as follows: the ethanol concentration is 60%,the extraction power is 360 W,the material / extraction solution ratio 1 ∶ 35 and the extraction time is 2 min. Under the above optimum conditions,the total flavonoids' yield was up to 18. 18%. The experimental results of the in- vitro antioxidation property have showed that the total flavones of osmanthus have better antioxidant ability,adding osmanthus' total flavonoids. With the same quantity,it was obviously higher than that of BHT under the condition of sweet scented Osmanthus fragrans flavonoids on DPPH free radical,and less than Vc.