微波辅助法提取细叶黄皮果仁总黄酮及清除羟自由基活性的测定

Microwave assisted extraction technology and radical scavenging activity of total flavonoids from the nutlets of Clausena anisum-olens

摘要:

该文对微波法提取细叶黄皮果仁中总黄酮类物质进行了研究，通过单因素及L9(34)正交实验，得到提取最佳工艺为：温度70 ℃，微波功率440 W，(EtOH)=60 %，m(细叶黄皮果仁):m(EtOH)=1:16，提取时间10 min，此条件下细叶黄皮果仁(总黄酮)=1.340 %。在设置的5个质量浓度梯度下，总黄酮提取液对羟自由基的清除效果与其质量浓度呈正相关，当样品浓度为0.442 g/L时，其清除率达81.4 %。

Abstract:

The paper studied the extracting of flavonoids in the nutlets of Clausena anisum-olens with Microwave assisted extraction (MAE). The single factor and orthogonal designmethods L9(34) were applied for the optimal technologicalconditions：70 ◦C，(EtOH)=60 %，m(the nutlets of Clausena anisum-olens):m(EtOH)=1:16，440 W，10 min. Under the optimized conditions, the extraction percent of total flavonoids is about 1.340 % from the nutlets of Clausena anisum-olens.There was a positive correlation between hydroxyl radical scavenging activity and concentration of total flavonoids from the nutlets of Clausena anisum-olens.Observed at five experimental levels, and the hydroxyl radical scavenging rates at the concentration level of 0.442 g/L were 81.4 %.