摘要
目的:研究微波辅助提取香椿叶中总黄酮的工艺条件和提取物清除DPPH自由基的能力。方法:在单因素试验的基础上,采用L16(45)正交试验法对香椿叶的微波提取工艺进行优选。以黄酮提取量为主参考指标,提取物以黄酮计的清除DPPH的IC50值为次参考指标,考察乙醇体积分数、固液比、微波提取时间、提取温度、提取次数对香椿叶总黄酮提取量的影响。结果:最佳工艺条件为:20g原料,以料液比1∶12加入70%的乙醇溶液,在80℃下每次微波提取20min,共提取4次。在最佳参数组合下,每克香椿叶可提取总黄酮25.7705mg,提取物以黄酮计的清除DPPH的IC50值为37.1073。结论:该工艺是微波法提取香椿叶总黄酮的最佳工艺。
Objective： To determine microwave extraction technique and scavenging DPPH free radicals activity of total flavonoid from Toona sincnsis（A Juss.）Roem leaves. Methods： The optimum extraction process was optimized with orthogonal test. Experiments were made by using L16 （4^5） orthogonal design with extractive yield of total flavonoids as the first index, IC50 of scavenging DPPH free radicals of total flavonoids as the second index, investigating the influence of the percent of ethanol volume, extracting temperature, extracting time, the ratio of solid to liquid and extracting times. Results： Optimum extraction conditions were determined as follows： temperature 80 ℃ ,time 20 min, 70% EtOH as extracting solvent, stock ratio 1：12 （g/mL, mass：volume）, microwave extracting for four times. The extractive yield of total flavonoids from Toona sincnsis （A.Juss.）Roem leaves was 25.7705 mg/g. IC50 of scavenging DPPH free radicals of total flavonoid was 37.1073 at the optimum parameters. Conclusions： the methods was the optimum microwave extraction process of total flavonoid from Toona sinensis （A Juss.） Roem leaves.
出处
《中国食品学报》
EI
CAS
CSCD
2008年第4期33-38,共6页
Journal of Chinese Institute Of Food Science and Technology
关键词
微波提取
香椿叶
总黄酮
DPPH
IC50
Mircrowave extraction Toona sinensis（A Juss.）Roem leaves Total flavonoids DPPH IC50
