摘要
[目的]研究银杏叶黄酮类物质的微波提取工艺,测定银杏叶黄酮的体外抗氧化能力,为大规模提取、开发黄酮类化合物及综合利用银杏叶资源提供依据。[方法]采用微波法提取银杏叶黄酮,单因素试验考察乙醇浓度、料液比、辐射时间、回流温度对银杏叶黄酮提取率的影响。试验测试银杏叶黄酮对超氧阴离子、羟自由基清除作用。[结果]微波提取的影响因素顺序为乙醇浓度>料液比>辐射时间>回流温度。银杏叶黄酮对超氧阴离子、羟自由基均有较强的清除作用,且随着黄酮添加量的增大而增强。[结论]银杏黄酮微波提取的最佳条件为乙醇浓度50%,料液比1∶25,回流温度70℃,微波时间120 s,该条件下总黄酮提取率为11.02%。银杏叶黄酮具有良好的抗氧化作用,是一种天然有效的抗氧化剂。
[Objective] The basis of the large-scale extraction and development of the flavonoids from ginkgo leaf and its integrated utilization was provided through the study on the microwave extraction process of ginkgo leaf flavonoids and the deteimination of its antioxidant capacity in vitro. [Method] The effect of the concentration of ethanol, the ratio of material to liquid, the radiation time and the refluxing temperature on microwave extraction process of ginkgo leaf flavonoids was researched with single factor experiment. The scavenging effect of ginkgo leaf flavonoids to superoxide anion and hydroxyl radical was tested. [Result] The order of the factors affecting the microwave extraction was the concentration of ethanol 〉 the ratio of material to liquid 〉 the radiation time 〉 refluxing temperature. The ginkgo leaf flavonoids had the strong scavenging function to superoxide anion and hydroxyl radical, which was
strengthened with the amount increasing of flavonoids. [Conclusion] The best condition of the ginkgo leaf flavonoids extraction with the microwave was the concentration of ethano1,50%; the ratio of material to liquid, 1 ：25; the refluxing temperature,70 癈 and the treatment time of microwave,120 s,under which, extraction rate of total flavonoids was 11.02% . The ginkgo leaf flavonoids had good anti-oxidation, which was a natural and effective antioxidant.
出处
《安徽农业科学》
CAS
北大核心
2009年第12期5496-5497,5730,共3页
Journal of Anhui Agricultural Sciences
关键词
银杏叶
黄酮
抗氧化性
Ginkgo leaf
Flavonoids
Antioxidant
