摘要
黄花菜中含有丰富的黄酮类化合物,本研究通过超声提取法以及微波提取法提取猛子花、冲里花和白花三个品种的总黄酮,采用紫外分光光度法测定各提取液中总黄酮的含量,超声提取法的平均提取率略高于微波提取法;对各品种提取液中总黄酮进行抗氧化活性研究,发现对清除自由基均有明显的作用,抗氧化活性与总黄酮含量成正相关,为冲里花>猛子花>白花。
Flavonoids are one of the components in Hemerocallis fulva.In this study,the total flavonoids of Mengzi flower,Chongli flower and Baihua were extracted by both ultrasonic extraction and microwave extraction.The content of total flavonoids in each extraction solution was determined by UV spectrophotometry.The average extraction rate of ultrasonic extraction was slightly higher than that of microwave extraction.The antioxidant activity of total flavonoids in the extracts of various varieties was studied.It was found that they had an obvious effect on scavenging free radicals.The antioxidant activity was positively correlated with the content of total flavonoids,which Chongli flower is the highest while Baihua is the lowest.
作者
敬美莲
伍卫红
米健国
黄永昌
温宝莹
Jing Meilian;Wu Weihong;Mi Jianguo;Huang Yongchang;Wen Baoying(Guangdong Jiangmen Chinese Medicine College,Jiangmen 529000,China)
出处
《广东化工》
CAS
2022年第14期16-18,共3页
Guangdong Chemical Industry
基金
2019年度广东省中医药局面上科研项目“不同品种的黄花菜中黄酮类化合物的提取工艺及药效学研究”(项目编号:20191364)。
关键词
黄花菜
黄酮类化合物
超声提取法
微波提取法
抗氧化活性
hemerocallis fulva
flavonoids
ultrasonic extraction
microwave extraction
antioxidant activity
