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研究乙醇浸提法和微波提取法提取荸荠总黄酮的最佳工艺及提取液的抗氧化活性,并用HPLC法和分光光度法分别对提取液进行定性和定量分析。两种提取方法均以乙醇浓度、料液比、提取功率和时间为影响因素,荸荠总黄酮提取率为指标确定最佳提取工艺。结果显示,乙醇浸提法的总黄酮提取率为2.25%,IC50为4.60μg/mL;微波提取法的总黄酮提取率为3.43%,IC50为4.34μg/mL。两种方法对比分析表明,微波法具有高效、短时优点,其最佳提取工艺为乙醇浓度为60%、料液比为1∶40、微波功率为400W、提取2次、每次2min,在此条件下,提取液的抗氧化活性与阳性对照物Vc相当。
The best technology of extraction of total flavonoids from water chestnuts by ethanol extraction and microwave extraction was studied, and the antioxidant activity of extracts was also studied. The extracts were qualitatively and quantitatively analyzed by HPLC and spectrophotometry. The two extraction methods are ethanol concentration, solid-liquid ratio, extraction power and time as the influencing factors, water chestnuts total flavonoids extraction rate as an indicator to determine the best extraction process. The results showed that the extraction rate of total flavonoids was 2.25% and the IC50 was 4.60μg / mL by ethanol extraction. The extraction rate of total flavonoids by microwave extraction was 3.43% and the IC50 was 4.34μg / mL. The comparative analysis of the two methods shows that the microwave method has the advantages of high efficiency and short time. The optimum extraction conditions are ethanol concentration of 60%, solid-liquid ratio of 1:40, microwave power of 400W, extraction 2 times, Under these conditions, the antioxidant activity of the extract was comparable to the positive control Vc.