| 摘要: |
| 为进一步开发并利用贵州独特野生资源刺梨茶,研究其总黄酮的提取工艺及体外抗氧化活性,本文采用单因素实验和响应曲面分析法优化刺梨茶中总黄酮的提取工艺,并经1,1-二苯基-2-三硝基苯肼(DPPH)法初步评价其抗氧化活性。结果表明,刺梨茶总黄酮最佳提取工艺为料液比(g∶mL)1∶26,乙醇浓度74%,提取温度75℃,提取时间120min。此条件下,刺梨茶总黄酮得率为2.190%,与预测值2.216%接近。刺梨茶总黄酮对DPPH具有较好的清除能力,其EC50值为0.012 27mg/mL,其清除DPPH的能力微弱于Vc,但强于2,6-二叔丁基对甲酚(BHT)。刺梨茶总黄酮表现出良好的抗氧化活性,可作为天然抗氧化剂开发利用。 |
| 关键词: 刺梨茶 抗氧化 黄酮 响应面 |
| DOI： |
| 分类号: |
| 基金项目: |
|
| Extraction process of total flavonoids from Rosa roxburghii tea and their antioxidant activity |
|
ZHOU Yi,GUO Jianjun,YU Jianping,School of Pharmaceutical Sciences,Guizhou University
|
|
School of Pharmaceutical Sciences,Guizhou University,College of Agriculture,Anshun University
|
| Abstract: |
| Studying the extraction of total flavonoids and their antioxidant activity provides scientific basis for the unique wild resource of guizhou Rosa roxburghii tea.This study aims to optimize the extraction of total flavonoids from the tea of Rosa roxburghii by response surface analysis on the basis of one factor test,and preliminarily study their antioxidant activity by DPPH(1,1-diphenyl-2-picrylhydrazyl)method.Our results indicated that the best brewing conditions were material liquid ratio 1∶26(g∶mL),ethanol concentration 74%,brewing temperature 75℃and brewing time 120 min.In this condition the total flavonoids of the tea reached the highest value 2.19%,which was close to the predicted value 2.216%.The study showed that the flavonoids extracted had good DPPH radical scavenging capacity,and the EC_(50) was 0.012 27mg/mL,weaker than Vc but stronger than BHT(butylated hydroxytoluene).Rosa roxburghii tea has good antioxidant activity and can be developed as a natural antioxidant. |
| Key words: Rosa roxburghii tea antioxidant acitivity flavone response surface analysis |
