酶解法提取紫藤总黄酮及自由基清除活性研究

优选酶辅助法提取紫藤总黄酮工艺条件及总黄酮提取液的抗氧化活性研究.辅助法提取藕节中的总黄酮提取工艺如下:首先纤维素酶酶解,再用乙醇回流.固定提取剂乙醇浓度为70%,固定料液比为1∶20g/mL和回流时间为2h.设计单因素实验和正交实验初步确定了紫藤中总黄酮提取的较佳实验条件.实验结果表明:酶浓度为0.20mg/mL,酶解温度为50℃,pH值为6.0,酶解时间为2.5h,紫藤颈、紫藤叶、紫藤花和紫藤果荚中总黄酮提取率分别为0.94%、4.60%、3.32%和5.16%,可见紫藤不同部位总黄酮含量差异较大.紫藤总黄酮提取液的抗氧化活性及对自由基的清除实验结果显示,紫藤总黄酮提取液对自由基有较强的清除活性.

Enzyme-assisted Extraction of Total Flavonoids from Wisteria and Study on Radicals Scavenging Effect Alpha

Optimise enzyme-assisted extraction for total flavonoids from Wisteria and antioxidant effects of flavonoids-enriched extract were studied in this paper.Extraction process was first enzymatic hydrolysis by cellulase,and then refluxed by ethanol.Ethanol concentration of 70%and solid-liquid ratio of 1∶20g/mL were fixed.The preferred extraction conditions were determined by single factor experiment and orthogonal experiment.The experiment revealed that:cellulase concentration of 0.20mg/mL,enzymatic hydrolysis temperature of 50℃,enzymatic hydrolysis pH of 6.0and enzymatic hydrolysis time of 2.5h.The extraction ratio of total flavonoids reached up to 0.94%for Wisteria neck,4.60%for Wisteria leaf,3.32%for Wisteria flowers and 5.16%for Wisteria fruit clip by using spectrophotometry.It showed that distribution of total flavonoids content varied greatly in Wisteria.The flavonoids-enriched extract exhibited quite strong reducing property as well as antioxidant effects.Antioxidant effects experiments of flavonoids-enriched extract were measured to inhibit radicals.It showed that flavonoids-enriched extract from Wisteria showed a strong scavenging effect on radicals.