ZHANG Zhaoying,SONG Lili,KANG Jiajia,et al.Study on Extraction Method and Antioxidant Resistance of Flavonoids Ziziphus jujuba[J].Northern Horticulture,2020,44(08):101-108.[doi:10.11937/bfyy.20192918]
超声波辅助提取金丝小枣黄酮及其抗氧化性和抑菌性
- Title:
- Study on Extraction Method and Antioxidant Resistance of Flavonoids Ziziphus jujuba
- 文献标志码:
- A
- 摘要:
- 以沧州金丝小枣为试材，采用超声波辅助提取法提取金丝小枣黄酮,在单因素试验的基础上，通过正交实验，确定金丝小枣黄酮的最佳提取条件,以期为金丝小枣产业发展提供参考依据。结果表明：金丝小枣最佳提取条件为提取温度40 ℃，乙醇浓度60%，超声功率180 W，料液比1∶25 g?mL-1，提取时间50 min，在该条件下，金丝小枣黄酮的提取率为20.67 mg?g-1。金丝小枣黄酮对羟基自由基和超氧阴离子有很好的清除作用，并随着浓度的增大而增强。同时，金丝小枣黄酮对细菌和真菌有抑制生长的作用。
- Abstract:
- Ultrasound-assisted extraction was used to extract flavonoids from Cangzhou Ziziphus jujuba.On the basis of single factor experiment，the optimal extraction conditions of flavonoids from Ziziphus jujuba were determined by orthogonal test in order to provide reference for the development of jujube industry.The results showed that the optimal extraction conditions were extraction temperature 40 ℃，ethanol concentration 60%，ultrasonic power 180 W，material to liquid ratio 1∶25 g?mL-1,extraction time 50 minutes.Under these conditions，the extraction rate of flavonoids was 20.67 mg?g-1.The flavonoids of Ziziphus jujuba had a good scavenging effect on hydroxyl radicals and superoxide anions，and increased with the increasing of concentration.The flavonoids of Ziziphus jujuba had the effect of inhibiting growth of bacteria and fungi.
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备注/Memo
第一作者简介：张兆英（1975-），女，硕士，讲师，研究方向为植物生理生化与食品营养。E-mail：zzy0111@126.com.基金项目：沧州市科技计划资助项目（162204001）；河北省教育厅高等学校科学技术研究资助项目（Z2019099）。收稿日期：2019-11-14