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Position: Home > Articles > Extraction and Free Radical Scavenging Activity of Total Flavonoids from the Leaves of Ficus carica Linn. FOOD SCIENCE 2010,31 (16) 78-82

无花果叶中总黄酮的提取及其抗氧化活性测定

作  者：
杨润亚;明永飞;王慧
单  位：
鲁东大学生命科学学院
关键词：
无花果叶;超声提取;总黄酮;抗氧化活性
摘  要：
采用正交试验设计研究超声波辅助提取无花果叶中总黄酮的工艺条件,并对无花果叶中总黄酮的抗氧化活性进行测定。结果表明:无花果叶中总黄酮的最佳超声提取工艺为体积分数40%乙醇溶液、料液比1:60(g/mL)、超声功率400W、超声温度60℃条件下提取50min,其提取量为25.04mg/g,影响无花果叶中总黄酮提取效果的主次因素为:超声温度>超声时间>料液比>乙醇体积分数。无花果叶黄酮提取物具有清除羟自由基、超氧阴离子自由基的作用,其清除效果在一定范围内随着总黄酮质量浓度的增加而增强。
译  名：
Extraction and Free Radical Scavenging Activity of Total Flavonoids from the Leaves of Ficus carica Linn.
作  者：
YANG Run-ya,MING Yong-fei,WANG Hui (College of Life Science, Ludong University, Yantai 264025, China)
关键词：
the leaves of Ficus carica L.;ultrasonic-assisted extraction;total flavonoids;antioxidant activity
摘  要：
The orthogonal experimental design method was employed to study the ultrasonic-assisted extraction process of total flavonoids from the leaves of Ficus carica Linn. and their scavenging activities against hydroxyl and superoxide anion free radicals were evaluated. The optimum conditions for extracting total flavonoids from the leaves of Ficus carica Linn. were found to be: ethanol concentration 40%, material-to-liquid ratio 1:60 (g/mL), extraction temperature 60 ℃ and length of ultrasonic treatment of 50 min. Under these optimum conditions, the extraction efficiency of total flavonoids reached as high as 25.04 mg/g. Extraction temperature had the most important effect on the extraction of total flavnoids from the leaves of Ficus carica Linn., followed by length of ultrasonic treatment, material-to-liquid ratio and ethanol concentration. The total flavonoids extract from the leaves of Ficus carica Linn. had marked scavenging effects on both hydroxyl and superoxide anion free radicals in a concentration-dependent fashion.

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