微波辅助提取澳洲坚果壳总黄酮的工艺优化及其抗氧化活性

摘要

Based on single factor experiments,the microwave–assisted extraction process of total flavonoids from macadamia integrifolia shell was optimized with orthogonal test. Meanwhile,the antioxidant effects of obtained total flavonoids on hydroxyl radica(·OH)and 1,1–diphenyl–2–picrylhydrazxyl radica(DPPH · )were studied. The optimal extraction conditions were obtained that the volume fraction of ethanol was 75%,liquid–solid ratio was 50∶1(mL/g),microwave time was 2.5 min,and microwave power was 400 W. Under these conditions,the average extraction rate of total favonoids was 0.94%,the average recovery rate was 97.3%. The total flavonoids of macadamia integrifolia shell showed scavenging activity against hydroxyl radical and DPPH radical in a concentration–dependent manner. Macadamia integrifolia shell total flavonoids were a good source of natural antioxidants.%以澳洲坚果壳为原料提取总黄酮，在单因素试验的基础上，利用正交试验优化了微波辅助提取澳洲坚果壳总黄酮的工艺，并对提取物中总黄酮对羟基自由基（· OH）、1，1–苯基–2–苦基肼自由基（DPPH·）的清除能力进行初步研究。结果表明：微波辅助提取澳洲坚果壳总黄酮的最佳提取工艺为乙醇体积分数75%、液料比50∶1（mL/g）、微波时间2.5 min、微波功率400 W，在该条件下，总黄酮平均提取率为0.94%，平均加样回收率为97.3%。微波提取的澳洲坚果壳总黄酮具有较强的抗氧化性，对羟基自由基、DPPH 自由基清除作用明显，且其质量浓度与抗氧化活性呈现一定的量效关系，是一种良好的天然抗氧化剂。