The flavonoids in tartary buckwheat was extracted by 70%ethanol, and using macroporous resin pu-rified the flavonoids. The antioxidant effect of DPPH, ABTS and hydroxyl free radical three methods were used to detect the effect of the purified and unpurified on the flavonoids from tartary buckwheat. The results showed that purified and unpurified of the flavonoids in tartary buckwheat had the ability of antioxidation, and it was positively correlated with the concentration of flavonoids. In the scavenging action of DPPH free radical, the clearance rates were 41.8 % and 61.6 %, respectively, when the concentration of purified and unpurified flavonoids was 0.005%;the clearance rate of ABTS was 54.7%and 61.1%, respectively, when the concentra-tion of purified and unpurified flavonoids was 0.005%;in the scavenging effect on OH free radical, the concen-tration of purified and unpurified flavonoids was 0.1%, and the removal rate was 14.7%and 10.3%respec-tively. The antioxidation effect for DPPH free radical and ABTS free radical, the purified flavonoids was weaker than the unpurified of flavonoids;to hydroxyl free radical, the purified flavonoids was stronger than the unpuri-fied of flavonoids.%以苦荞麦为原料,用70%的乙醇通过浸提法提取苦荞麦中的黄酮,并将提取的黄酮进行纯化.采用DPPH、ABTS、羟基自由基3种方法检测纯化前和纯化后苦荞麦黄酮的抗氧化效果.试验表明,纯化前和纯化后苦荞麦黄酮都具有抗氧化能力,并与黄酮浓度呈正相关.对DPPH自由基的清除作用中,纯化前和纯化后黄酮浓度为0.005%时,清除率分别为41.8%和61.6%;对ABTS+自由基的清除作用中,纯化前和纯化后黄酮浓度为0.005%时,清除率分别为54.7%和61.1%;在对OH自由基的清除作用中,纯化前和纯化后黄酮的浓度为0.1%,清除率分别为14.7%和10.3%.对DPPH自由基和ABTS自由基的抗氧化作用,纯化前的黄酮弱于纯化后的黄酮;对羟基自由基,纯化前的黄酮强于纯化后的黄酮.
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