[1]李红平,董方亮.正交设计优化紫荆果总黄酮醇提工艺[J].大豆科学,2014,33(05):735-737,741.[doi:10.11861/j.issn.1000-9841.2014.05.0735]
　LI Hong-ping,DONG Fang-liang.Orthogonal Design Optimization for Extraction Process of Total Flavonoids in Cercis Chinensis[J].Soybean Science,2014,33(05):735-737,741.[doi:10.11861/j.issn.1000-9841.2014.05.0735]
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正交设计优化紫荆果总黄酮醇提工艺

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第33卷 期数: 2014年05期 页码: 735-737,741 栏目: 出版日期: 2014-10-25
Title:
Orthogonal Design Optimization for Extraction Process of Total Flavonoids in Cercis Chinensis
文章编号:
1000-9841.2014.05.0735
作者:
李红平; 董方亮
鹤壁职业技术学院,河南 鹤壁 45803
Author(s):
LI Hong-ping; DONG Fang-liang
Hebi College of Vocation and Technology,Hebi 458030,China
关键词:
紫荆果; 总黄酮; 提取率; 清除活性; 羟自由基
Keywords:
Cercis chinensis Bunge; Flavonoids; Extraction ratio; Scavenging effect; Hydroxyl radicals
分类号:
S131:S132
DOI:
10.11861/j.issn.1000-9841.2014.05.0735
文献标志码:
A
摘要:
以紫荆果总黄酮提取率为考察指标，采用乙醇浸提法提取紫荆果中总黄酮，对工艺参数通过单因素试验及正交试验进行优化。通过与二丁基羟基甲苯(BHT)的对照实验，初步探究了紫荆果中的总黄酮对羟自由基(OH）的清除活性。结果表明：乙醇浸提法最佳工艺为料液比为1.5 ∶60(g ∶mL)，浸提时间为2.5 h，浸提温度为80℃，提取剂乙醇浓度为75%。此条件下总黄酮提取率可高达2.910%。紫荆果中的总黄酮对羟自由基(OH）清除活性高于相同浓度的BHT。
Abstract:
To optimize the extraction of total flavonoids in Cercis chinensis Bunge and study the scavenging effect on hydroxyl radicals,flavonoids from Cercis chinensis Bunge were extracted by using ethanol.The preferred extraction conditions were determined by single factor experiment and orthogonal experiment.The result showed that the optimal condition was ethanol concentration 75%,solid-liquid ratio 1.5 ∶60(g ∶mL),temperature at 85℃ and extraction for 2.5 h.The extraction ratio of flavonoids reached up to 2.910%by using spectrophotometry.Antioxidant effects of flavonoids and BHT were measured to remove hydroxyl radicals by comparative experiments,the effect of the same concentration of flavonoids was better than BHT.

参考文献/References:

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备注/Memo

基金项目：河南省科技攻关计划（122102110236）。

第一作者简介：李红平（1966-）,男，硕士，副教授，主要从事应用数学研究。E-mail:hbzyjsxy@163.com。

更新日期/Last Update: 2014-12-27