苦菜和蒲公英中总黄酮含量及其抗氧化活性分析

为加强苦菜和蒲公英的进一步开发利用，研究了乙醇浓度、料液比和提取时间对苦菜和蒲公英总黄酮得率以及不同浓度提取物对苦菜和蒲公英抗氧化活性的影响。结果表明：苦菜和蒲公英总黄酮提取的最优化条件为提取液乙醇的浓度为60％，料液比为1：30，超声提取时间为0．5h，总黄酮得率分别为6．44％和17．56％。苦菜和蒲公英提取物对DPPH自由基清除率随样品提取物浓度的增大而升高，在浓度为9．6rag·mL^-1时，苦菜和蒲公英提取物的DPPH自由基清除率都达到最大，分别为76．47％和80．39％。

Determination of Total Flavonoids and Antioxidation Activity of Sowthistle and Dandelion

For the development and utilization of dandelion and sowthistle, The effect of ethanol concentration, solid-liquid ratio and extraction time on total flavones and extraction concentration and antioxidation activity of sowthistle and dandelion were studied. The results showed that the optimum extraction conditions of total flavonoids of sowthistle and dandelion were 6.44 ~ and 17.56 ~：at 60 ~ ethanol solution, 1：30 solid liquid ratio and 0.5 h for extraction. With the increasing of extraction concentration, the DPPH free radical scavenging activity of sowthistle and dandelion were increasing,when extraction concentration was 9.6 mg＇mI21 ,the DPPH free radical scavenging activity Were 76.47~ and 80.39~ respectively.