《甜茶中黄酮类物质的研究论文》毕业学术论文.docVIP

PAGE PAGE 1 l 毕 业 论 文 甜茶中黄酮类物质的研究 学院（系） 轻工与食品工程学院 专 业 食品科学与工程 (食品质量与安全方向) 班 级 （1）班 学 号 姓 名 指导教师 年五月三十日 PAGE i PAGE 1 摘 要 本研究对广西甜茶中的黄酮类物质进行研究，初步推断出甜茶中黄酮类物质的种类及其抗氧化性，并结合LC-MS技术验证了推论，为进一步对甜茶中黄酮类物质的研究打下了基础。 本实验以广西甜茶为原料，通过大孔树脂分离纯化得到Y相，利用三种不同的萃取系统对Y相萃取，确定最适的萃取系统。取甜茶黄酮萃取液，通过DPPH自由基清除能力与羟自由基清除能力测定其抗氧化能力，同时结合LC-MS技术测定甜茶中黄酮类化合物的种类及其分子结构。 实验结果表明：采用乙酸乙酯-水-乙酸系统萃取Y相的效果最好，其 黄酮含量达到62.5％。抗氧化实验反映出抗氧化能力随萃取液中黄酮含量的升高而增强，结合LC-MS技术确定其抗氧化确由甜茶中黄酮类化合物引起，且以黄酮甙类的形式存在，其中甙元可能包含鞣花酸、槲皮素及山奈酚。 关键词：甜茶 黄酮 抗氧化 The research on the flavonoids in Sweet tea Abstract This paper experiments aimed at researching the flavonoids in the Sweet tea in Guangxi. This research initially confirmed the anti-oxidative activity and the species of the flavonoids, associated with LC-MS techniques to prove the inference, and laying foundation for the late researches on the flavonoids in sweet tea. The experiment use Guangxi sweet tea as the raw material and get the Y-phase through seperation and purification by macroadsorption resin, then using three different extraction systems to extract the Y-phase. Through the application of the three systems, it will ascertain the most suited system. The extracted flavonoids will be tested the antioxidant capacity by DPPH free radical clearance ability and hydroxyl radical clearance ability, by extracting the flavonoids-extraction from the sweet tea, and at the same time the species of the flavonoids and its molecular structure can also be mensurated adopted by the LC-MS technic. The result shows that the ethyl acetate-hydrolysis-acetic acid system is the best way to extract the Y-phase, and the content of flavonoids is 62.5% Anti-oxidative experiments reflects that the anti-oxidative ability improves with the contents of flavonoids in extraction liquid, associated with LC - MS techniques to determine that its antioxidant is caused by flavonoids in the sweet tea, which exists in the for