Total Flavonoids Extraction of Kudzu Flowers and Antioxidant Activity(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Total Flavonoids Extraction of Kudzu Flowers and Antioxidant Activity

Author(s):: HE Wenbing1; 2; LIU Huan1; 2; XIA Guanghui1; 2; ZHANG Ji2; (1.Research Center of Changbai Mountain Food Engineering，Tonghua Normal University，Tonghua，Jilin 134000；2.Department of Pharmaceutics and Food Science，Tonghua Normal University，Tonghua，Jilin 134000)

Keywords:: Kudzu flowers; total flavonoids; extraction process; response surface method

Abstract:: Taking Kudzu flowers as materials，based on one-factor-at-a-time experiments，response surface methodology was used to optimize the ultrasonic-assisted extraction of total flavonoila from Kudzu flowers wildly growing in Changbai Mountain.At the same time,the scavenging free radical capacity on ?OH and DPPH? with total flavonoids was evaluated.The results showed that the optimal extraction conditions as follow，extraction time was 24.30 minutes，extraction temperature was 70℃，ethanol concentration was 60%.Under these conditions,the actual extraction yield of total flavonoids was 7.608 mg/g.Extracted total flavonoids had higher scavenging capacity on ?OH and DPPH? than a certain concentration solution of vitamin C.The conclusion showed that flavonoids of Kudzu flowers had a potential which could be exploid antioxidant.

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Last Update: 2015-12-28