超声波辅助提取金花茶中黄酮类物质工艺及体外抗氧化研究
目的 优化贵州金花茶中黄酮类物质的提取工艺条件。方法 采用超声波辅助提取法, 利用分光光度法测定金花茶中黄酮类物质的含量, 并进行体外抗氧化活性研究。结果 贵州金花茶中黄酮类物质提取最佳工艺为提取时间为25 min、提取温度为50 ℃、乙醇体积分数为70%、料液比为1:40, 平均提取率为5.41%; 随着金花茶总黄酮浓度的升高, 其对二苯代苦味酰基(1,1-diphenyl-2-pierylhydrazy, DPPH)自由基和2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐[2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate), ABTS]自由基的清除能力增大, 分别到达了74%和84%。结论 采用超声波辅助法提取贵州金花茶中的黄酮类物质具有良好的效果, 提高了黄酮类物质提取率, 缩短了提取时间。
Objective To optimize the extraction process conditions of flavonoids from Camellia chrysantha. Methods The content of flavonoids in Jinhua tea extracted by ultrasonic assisted extraction was determined by spectrophotometry and the antioxidant activity in vitro was studied by spectrophotometric method. Results The optimum extraction process of flavonoids from Camellia chrysantha was as follows: extraction time was 25 min, extraction temperature was 50 ℃, ethanol volume fraction was 70%, solid-liquid ratio was 1:40, average extraction rate was 5.41%. With the increase of total flavonoids concentration, the scavenging ability of total flavonoids to 1,1-diphenyl-2-pierylhydrazy (DPPH) radical and 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate)(ABTS) radical increased, reaching 74% and 84% respectively. Conclusion Ultrasonic-assisted extraction of flavonoids from Camellia chrysantha in Guizhou has good effect, improves the extraction rate of flavonoids and shortens the extraction time.
标题：超声波辅助提取金花茶中黄酮类物质工艺及体外抗氧化研究
英文标题：Study on the ultrasonic assisted extraction of flavonoids from Camellia chrysantha and the antioxidant in vitro
作者：
文治瑞 黔南民族师范学院生物科学与农学院
王佳菜 黔南民族师范学院生物科学与农学院；云南农业大学普洱茶学院
刘丽明 黔南民族师范学院生物科学与农学院；湖南农业大学园艺园林学院
周小露 湖南农业大学园艺园林学院
马媛 黔南民族师范学院生物科学与农学院
周才碧 黔南民族师范学院生物科学与农学院
中文关键词:金花茶,黄酮类物质,超声波,正交试验,体外抗氧化,
英文关键词:Camellia chrysantha,Flavonoids,Ultrasound,Orthogonal test,In vitro antioxidant,
发表日期：2020-05-19
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