诸葛菜中黄酮类化合物提取方法和抗氧化性研究

研究诸葛菜中黄酮类化合物的提取方法及其抗氧化性。用3种方法提取诸葛菜中的黄酮类化合物,比较3种方法的提取效率及含量,从而得到最佳的提取方法,同时对诸葛菜中黄酮类化合物抗氧化性进行了研究。在3种提取方法中,微波辅助70%乙醇浸提法的提取物颜色最浅,总黄酮量最大,为86.30 mg/g;总黄酮提取率最高,为16.8%。它的实验条件为:固液比1 g∶10 ml,乙醇浓度70%,微波功率600 W,时间4 min。3种方法的提取物对猪油的抗氧化能力为:微波辅助70%乙醇浸提法>70%乙醇冷浸法>水浸提法。微波辅助萃取70%乙醇浸提法是较好的提取方法。诸葛菜黄酮对猪油具有较强的抗氧化作用,并与黄酮溶液浓度具有剂量效应关系。

Study on the Extraction Method of Flavonoid Compounds in Orychragmusviolaceus and its Antioxidation

The aim was to study the extraction method of flavonoid compounds in Orychragmusviolaceus and its antioxidation.The optimum extraction method was obtained through extracting the flavonoid compounds from Orychragmusviolaceus with 3 kinds of methods and comparing their extraction rates and contents.The antioxidation of flavonoid compounds in Orychragmusviolaceus was also studied.Among 3 kinds of extraction methods,the extracts by microwave-assisted extraction with 70% ethanol solution had lightest color,most flavonoid compounds,being 86.30 mg/g and highest extraction rate,being 16.8%.Its extracting conditions were as follows:70% ethanol solution,ratio of solid to solution of 1 g∶10 ml,microwave power at 600 W and for 4 min.The antioxidation capacities of extractions by 3 kinds of methods on lard were microwave-assisted extraction with 70% ethanol solution > alcohol quench method > water extraction.The microwave-assisted extraction with 70% ethanol solution was better extraction method.The flavonoid compounds in Orychragmusviolaceus had stronger antioxidation effect on lard and had dose-effect relationship with the concentration of flavone solution.