摘要
目的优化贵州金花茶中黄酮类物质的提取工艺条件。方法采用超声波辅助提取法,利用分光光度法测定金花茶中黄酮类物质的含量,并进行体外抗氧化活性研究。结果贵州金花茶中黄酮类物质提取最佳工艺为提取时间为25 min、提取温度为50℃、乙醇体积分数为70%、料液比为1:40,平均提取率为5.41%;随着金花茶总黄酮浓度的升高,其对二苯代苦味酰基(1,1-diphenyl-2-pierylhydrazy,DPPH)自由基和2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐[2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate),ABTS]自由基的清除能力增大,分别到达了74%和84%。结论采用超声波辅助法提取贵州金花茶中的黄酮类物质具有良好的效果,提高了黄酮类物质提取率,缩短了提取时间。
Objective To optimize the extraction process conditions of flavonoids from Camellia chrysantha.Methods The content of flavonoids in Jinhua tea extracted by ultrasonic assisted extraction was determined by spectrophotometry and the antioxidant activity in vitro was studied by spectrophotometric method.Results The optimum extraction process of flavonoids from Camellia chrysantha was as follows:extraction time was 25 min,extraction temperature was 50℃,ethanol volume fraction was 70%,solid-liquid ratio was 1:40,average extraction rate was 5.41%.With the increase of total flavonoids concentration,the scavenging ability of total flavonoids to 1,1-diphenyl-2-pierylhydrazy(DPPH)radical and 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate)(ABTS)radical increased,reaching 74%and 84%respectively.Conclusion Ultrasonic-assisted extraction of flavonoids from Camellia chrysantha in Guizhou has good effect,improves the extraction rate of flavonoids and shortens the extraction time.
作者
文治瑞
王佳菜
刘丽明
周小露
马媛
周才碧
WEN Zhi-Rui;WANG Jia-Cai;LIU Li-Ming;ZHOU Xiao-Lu;MA Yuan;ZHOU Cai-Bi(School of Bioscience and Agriculture,Qiannan Normal University for Nationalities,Duyun 558000,China;Pu'er Tea College,Yunnan Agricultural University,Kunming 650000,China;School of Horticulture and Landscape Architecture,Hunan Agricultural University,Changsha 410000,China)
出处
《食品安全质量检测学报》
CAS
2020年第13期4364-4370,共7页
Journal of Food Safety and Quality
基金
贵州省科技厅项目(黔科合LH字[2014]7428,黔科合支撑[2019]2377号)
贵州省教育厅(黔教高发[2015]337号,黔学位合字ZDXK[2016]23号,黔教合KY字[2014]227号,QNSYYL2017001,黔教合人才团队字[2014]45号)。
关键词
金花茶
黄酮类物质
超声波
正交试验
体外抗氧化
Camellia chrysantha
Flavonoids
Ultrasound
Orthogonal test
In vitro antioxidant
