Position: Home > Articles > Study on Extraction Process and Antioxidative Activity of Total Flavonoids from Apricot(Armeniaca vulgaris Lam) Leaves
Journal of Shanxi Agricultural Sciences
2017,45
(2)
258-262
杏叶总黄酮提取工艺及抗氧化性研究
作 者：
李济芳;李芳;金舒宁;柯可;王景雪;李晨
单 位：
山西大学生命科学学院
关键词：
杏叶;总黄酮;醇提法;正交试验;抗氧化
摘 要：
以杏叶为材料,在单因素试验的基础上,用正交试验的方法优化醇提法的提取工艺,得到最佳提取条件为:料液比1∶40(g/mL),温度60℃,提取时间6 h,乙醇体积分数30%。在此条件下,杏叶总黄酮得率达23.98%。醇提物通过旋蒸纯化,浓缩后溶入95%乙醇中得到纯化杏叶黄酮。通过杏叶黄酮对DPPH自由基、羟自由基、超氧阴离子自由基的清除抑制能力研究其抗氧化活性。结果表明,杏叶黄酮对DPPH自由基、羟自由基、超氧阴离子自由基具有较高的清除抑制能力,且杏叶黄酮对自由基的清除能力均随着其浓度增加而增加。当黄酮质量浓度为1.0 mg/mL时,对DPPH自由基清除率为44.69%;当黄酮质量浓度为0.8 mg/mL时,对羟自由基清除率为76.28%,对超氧阴离子自由基清除能力为84.75%。由此可知,杏叶黄酮具有较强的抗氧化活性。试验结果可为植物源抗衰老食品添加剂的研究提供理论依据。
译 名：
Study on Extraction Process and Antioxidative Activity of Total Flavonoids from Apricot(Armeniaca vulgaris Lam) Leaves
作 者：
LI Jifang;LI Fang;JIN Shuning;KE Ke;WANG Jingxue;LI Chen;College of Life Science,Shanxi University;
关键词：
apricot leaves;;total flavonoids;;ethand extraction;;orthogonal test;;antioxidant activity
摘 要：
Based on the single factor experiments,the orthcgonal texts were employed to optimize the extraction conditions of flavondds from A rmeniaca vulgaris Lam leaves.The results of optimal extraction conditions ware material-liquid ratio of 1:40(g/mL),extraction temperature of 60℃,extraction time of 6 hours and ethand concentration of 30%.Under the optimal conditions,the maximum extraction rate of total flavondds was 23.98%.The alcohd extracts ware purified by rotary evaporation and re-dissdution in 95%ethand.The results of antioxidation experiments showed that the purified total flavondds of apricot leaves had strong scavenging capacity on DPPH·,·OH and O_2~- which increased in a dose-dependent manner.When the total flavondd concentration was 1.0 mg/mL,the scavenging capacity against DPPH ? was 44.69%.When the total flavondd concentration was 0.8 mg/mL,the scavenging capacity against·OH and O_2~- was 76.28%,84.75%,respectively.Accordingly,the purified total flavondds of apricot leaves had strong antioxidant activity.And the results can prcvide a theoretical basis for the study of plant-derived anti-aging food additives.
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