[1]常桂英,孙立梅,赵 雪.长白山刺果甘草中黄酮类化合物提取工艺优化与活性研究[J].北方园艺,2015,39(03):116-118.[doi:10.11937/bfyy.201503034]
　CHANG Gui-ying,SUN Li-mei,ZHAO Xue.Extraction Process Optimization and Activity Study on Total Flavonoids from Changbai Mountain Glycyrrhiza pallidiflora[J].Northern Horticulture,2015,39(03):116-118.[doi:10.11937/bfyy.201503034]
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长白山刺果甘草中黄酮类化合物提取工艺优化与活性研究

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第39卷 期数: 2015年03 页码: 116-118 栏目: 出版日期: 2015-02-15
Title:
Extraction Process Optimization and Activity Study on Total Flavonoids from Changbai Mountain Glycyrrhiza pallidiflora
作者:
常桂英1; 2; 孙立梅1; 赵 雪1
（1.吉林农业科技学院 生物工程学院，吉林 吉林 132101；2.吉林省高校长白山动植物资源利用与保护重点实验室，吉林 吉林 132101）
Author(s):
CHANG Gui-ying1; 2; SUN Li-mei1; ZHAO Xue1
关键词:
刺果甘草; 黄酮; 正交实验; 抗氧化
Keywords:
（1.Department of Bioengineering; College of Jilin Agriculture Science and Technology; Jilin; Jilin 132101; 2.Key Laboratory of the Animal and Plant Resources of Changbai Mountain Conservation and Utilization; College of Jilin Province; Jilin; Jilin 132101）
DOI:
10.11937/bfyy.201503034
文献标志码:
A
摘要:
以长白山刺果甘草为试材，采用L9（34）正交实验的方法研究不同提取条件对长白山刺果甘草中黄酮类化合提取工艺的影响；采用邻苯三酚自氧化体系进行O?[TX-*4]2体外清除试验，研究刺果甘草中黄酮类化合物对抗氧化活性的影响，并与抗坏血酸的抗氧化能力进行比较。结果表明：刺果甘草中黄酮类化合物的最佳提取工艺条件为料液比1∶30 g/mL，提取温度80℃，提取时间3.5 h；在试验测定浓度范围内，刺果甘草中黄酮类化合物和抗坏血酸清除自由基的能力均随浓度增加而加强，对O?[TX-*4]2的最大清除率分别是79.6%、75.5%，说明刺果甘草中黄酮类化合物的抗氧化效果略高于抗坏血酸。
Abstract:
Optimization of the extraction process of total flavonoids from Changbai Mountain Glycyrrhiza pallidiflora were studied by L9 (34) Orthogonal test.At the same time，the antioxidative activity of total flavonoids from Glycyrrhiza pallidiflora was also studied by the method of pyrogallol autoxidation system，and the results were also compared with the effect of antiscorbic acid.The results showed that the optimal process parameters were as follows：the ratio of solid-liquid 1∶30 g/mL，the extraction temperature 80℃and the extraction time 3.5 hours；the abilities of flavonoids and antiscorbic acid to scavenging O?[TX-*4]2 increased as well as its concentration，and the maximum scavenging rate was 79.6% and 75.5% for flavonoids and antiscorbic acid respectively.So the flavonoids from roots of Glycyrrhiza pallidiflora possessed better antioxidantive activity than antiscorbic acid.

参考文献/References:

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备注/Memo

第一作者简介：常桂英（1965-），女，吉林人，硕士，教授，研究方向为生物化学。E-mail：cgy650607@126.com.基金项目：2０13年吉林省高校长白山动植物资源利用与保护重点实验室资助项目（吉农院合字[2０13］第Ｓ０13号）。

更新日期/Last Update: 2015-03-03