热水法提取荞麦壳黄酮工艺优化及抗氧化活性∗

摘要

以水为提取溶剂对荞麦壳黄酮的提取工艺进行了优化，同时考察了黄酮得率与抗氧化活性的相关性。基于Plackett－Burman试验设计考察了各因素对荞麦壳黄酮得率及DPPH自由基清除活性的影响。试验结果表明：以黄酮得率为响应值的模型不显著，提取次数和料液比对DPPH自由基清除活性的影响显著（ P＜0�05）。最佳提取条件：料液比（ g ∶ mL）1∶20，80℃热水提取时间20 min，重复提取3次，黄酮得率最高，为1�273％，且抗氧化活性较强。荞麦壳黄酮得率与 DPPH自由基清除活性具有一定的相关性，相关系数为0�6504。%Extraction technology of flavones from buckwheat shell was optimized using water as ex⁃traction solvent, and correlation between antioxidant activity and flavone extraction rate was investi⁃gated. Based on Plackett-Burman experiment design, effects of various factors on flavone extraction rate and DPPH radical scavenging activity of buckwheat shell were studied. The results show that the effect of the model using flavone extraction rate as response value is not significant, effects of extrac⁃tion times and ratio of solid to liquid on DPPH radical scavenging activity are significant. Under the optimal extraction conditions of ratio of material to liquid(g ∶ mL)1 ∶ 20, extraction time 20 min in 80 ℃ hot water and repeated extraction for 3 times, flavone extraction rate of buckwheat shell is 1�273% and antioxidant activity is strong. There is a high correlation between DPPH free radical scavenging activity and flavons extraction rate, and the correlation coefficient is 0�650 4.