竹笋壳黄酮类化合物的提取及其抗氧化活性的研究

摘要

The flavonoids were extracted from shells of bamboo shoots with ethanol solution. The optimum extraction conditions were; ethanol concentration 60% , solid -liquid ratio 1: 25 , extraction time 3 h, temperature 80 °C. As the result, the yield of flavonoids reached 1. 797 6 mg/g. Results still showed that the flavonoids had high antioxidant activity, which benefited to take full advantage of the bamboo shoots shells.%以竹笋壳为原料,采用乙醇浸提法来提取黄酮类化合物.结果表明,竹笋壳黄酮最佳的提取工艺参数:乙醇浓度为60％,浸提时间为3h,料液比为1∶25,浸提温度为80℃,此时提取量可达到4.393 mg/g.考察了竹笋壳黄酮类化合物提取液对羟基自由基的清除能力.结果表明,当竹笋壳黄酮类提取物的浓度达到60 μg/mL时,其对·OH的清除率达到58.02％,表现出良好的抗氧化活性.