[1]何文兵,刘欢,夏光辉,等.葛藤花总黄酮提取及抗氧化活性研究[J].北方园艺,2015,39(21):132-136.[doi:10.11937/bfyy.201521034]
　HE Wenbing,LIU Huan,XIA Guanghui,et al.Total Flavonoids Extraction of Kudzu Flowers and Antioxidant Activity[J].Northern Horticulture,2015,39(21):132-136.[doi:10.11937/bfyy.201521034]

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葛藤花总黄酮提取及抗氧化活性研究

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第39卷期数: 2015年21 页码: 132-136 栏目: 出版日期: 2015-11-15

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

作者:: 何文兵1; 2; 刘欢1; 2; 夏光辉1; 2 ; 张吉2; (1.通化师范学院长白山食品工程研究中心，吉林通化 134000；2.通化师范学院制药与食品科学学院，吉林通化 134000)

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)

关键词:: 葛藤花; 总黄酮; 提取工艺; 响应面法; 抗氧化活性

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

DOI:: 10.11937/bfyy.201521034

文献标志码:: A

摘要:: 以长白山区野生葛藤花为原料，利用超声波辅助提取方法，在单因素试验基础上，以响应面法优化野生葛藤花总黄酮提取工艺，并考察其清除?OH和 DPPH?的能力。结果表明：葛藤花总黄酮最佳工艺条件为提取时间24.30 min，提取温度70℃、乙醇体积分数为60%，在此提取条件下总黄酮的实际提取率可达 7.608 mg/g。葛藤花总黄酮对DPPH?自由基和?OH自由基的清除能力均强于一定浓度的维生素C，说明其具有开发抗氧化剂的前景。

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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备注/Memo

第一作者简介：何文兵(1977-)，男,吉林九台人,博士研究生，副教授，现主要从事果蔬功能性成分及风味物质等研究工作。E-mail：hwber@126.com.

更新日期/Last Update: 2015-12-28