红枣核总黄酮的提取工艺及抗氧化活性研究

摘要

The extraction effects of solid to liquid ratio,ethanol concentration,extraction temperature,extraction time,extraction times and their interaction on total flavonoids from Chinese jujube seeds were studied using response surface methodology by Box-Behnken Design (BBD).The optimum extracting condition of total flavonoids was ascertained as solid to liquid ratio 1:70(g/mL),ethanol concentration 40 ％,extraction temperature 80 ℃,extraction time 4 h and 3 times,and the extraction rate of total flavonoids on this condition was 16.64 mg/g.Moreover,the antioxidant activity of the product was evaluated taking Vc and BHT as positive controls.The results showed that the optimum scavenging rate of the product on oxygen free radical,hydroxyl radicals,DPPH free radicals,nitroso ion and ABTS radicals was 53 ％,85 ％,71％,68 ％ and 91％ respectively,and the total reductive ability was 35 ％ of BHT and 36 ％ of Vc,revealing the significant antioxidant activity of the extracted flavonoids from Chinese jujube seeds in vitro.%采用Box-Behnken Design(BBD)开展响应面试验,研究料液比、乙醇浓度、浸提温度、浸提时间和提取级数五因素及其互作效应对红枣核总黄酮提取率的影响,确定红枣核总黄酮的最佳提取工艺条件为:料液比1∶70(gmL),乙醇浓度40％,浸提温度80℃,浸提时间4h,提取级数3次,在此条件下黄酮提取率为16.64 mg/g.此外,以BHT和VC为阳性对照评价了提取物的抗氧化活性,结果表明在一定浓度范围内红枣核总黄酮对超氧阴离子自由基、羟基自由基、DPPH自由基、亚硝基离子自由基、ABTS自由基的最高清除率分别达到53％、85％、71％、68％、91％,总还原能力分别为BHT和Vc的35％和36％,表明所提取的红枣核黄酮具有较强的体外抗氧化活性.