苦荞黄酮提取分离及抗氧化活性的研究.docVIP

苦荞黄酮的提取分离及抗氧化活性研究 郭刚军1,2 何美莹1 邹建云1 龚加顺2 （1.云南省热带作物科学研究所，云南 景洪 666100； 2.云南农业大学食品科技学院 云南 昆明 650201） 摘要：采用正交实验研究了苦荞黄酮提取过程中的浸提时间、乙醇浓度、料液比、浸提温度，得到了最佳的提取条件为：提取时间5h，乙醇浓度70%，料液比1:15，浸提温度70℃，利用最佳提取条件对苦荞粉进行了苦荞黄酮的提取分离，并进行了纯化，成分分析，得到了含量高达72.32%的高纯度苦荞黄酮。以Vc、芦丁为对照，研究了苦荞黄酮、荞籽醇提物、荞壳醇提物的在不同浓度，不同pH下对DPPH·自由基的清除能力。结果表明，苦荞黄酮的清除DPPH·自由基的能力仅次于Vc，大于芦丁和荞籽醇提物，远大于荞壳醇提物，清除DPPH·自由基的能力随着浓度的增大而增大，在pH=2～8范围内，随着pH的增大清除DPPH·自由基的能力先降低后增大，在pH=7时最低。 关键词：苦荞黄酮；正交实验；提取分离；抗氧化性 Extraction, Isolation and Antioxidant Activity of Flavonoids from Tartary Buckwheat GUO Gangjun1,2 HE Meiying1 ZOU Jianyun1 GONG Jiashun2 (1 Yunnan Institute of Tropical Crops, Jinghong 666100,China 2 College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China) Abstract: In this paper orthogonal experiments were applied to optimize the extraction conditions for flavonoids from tartary buckwheat, including extracting time, ethanol concentration, the ratio of sample to solvent, extracting temperature. The optimum extraction conditions were: 5 hours, ethanol concentration 70%, the ratio of sample to solvent 1:15 and extracting temperature 70℃. flavonoids were extracted, isolated and purified from tartary buckwheat with the optimum extraction conditions, and the 73.32% flavonoids of Tartary buckwheat were obtained. Antioxidant activities of flavonoids of tartary buckwheat, the ethanol extraction of tartary buckwheat powder, and the ethanol extraction of tartary buckwheat hull were studied in the different concentration and pH and compared with rutin and vitamin C.Results 作者简介：郭刚军（1980-）男，山东菏泽人，助理研究员，硕士，研究方向：食品加工和植物中天然产物提取分离与功能研究。 suggested that antioxidant activities of flavonoids of tartary buckwheat were lower than vitamin C, and stronger than rutin and the ethanol extraction of tartary buckwheat powder, and much higher than the ethanol extraction of tartary buckwheat hull, and the scavenging capability on DPPH· free radicals was increasing with concentration increasing. When the pH was in t