大高良姜不同部位总黄酮的提取工艺优化及体外抗氧化活性研究-中国药房

大高良姜不同部位总黄酮的提取工艺优化及体外抗氧化活性研究

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篇名：	大高良姜不同部位总黄酮的提取工艺优化及体外抗氧化活性研究
TITLE：
摘要：	目的：优化大高良姜根、茎、叶不同部位总黄酮提取工艺并比较其体外抗氧化活性。方法：采用超声辅助提取的方法，在单因素试验基础上，通过Box-Behnken响应面试验，以料液比、乙醇体积分数、水浴温度、超声时间为因素，以总黄酮提取率为指标，优化大高良姜总黄酮提取工艺，并对各部位总黄酮在不同质量浓度下（0.1～1.0 mg/ml）进行DPPH自由基清除、O2－自由基清除、植物和动物油脂保护作用的体外抗氧化活性试验[均以维生素C（VC）为对照]。结果：最优提取工艺为料液比1 ∶ 23.8、乙醇体积分数60％、水浴温度80 ℃、超声时间33.5 min；此条件下大高良姜根、茎、叶中总黄酮提取率分别为53.5、52.7、52.5 mg/g，与预测值相对误差均不高于2.48％。各部位总黄酮在0.5 mg/ml时对DPPH自由基清除率为叶（94.3％）＞根（93.6％）＞茎（90.8％），VC为96.4％；在1.0 mg/ml时对O2－自由基清除率为根（63.7％）＞茎（60.2％）＞叶（42.9％），VC为94.7％；在0.4 mg/ml时对植物油脂的保护率为叶（39.7％）＞茎（30.6％）＞根（28.3％），对动物油脂的保护率为叶（40.6％）＞茎（30.2％）＞根（29.3％），VC均约为60％。结论：优化的提取工艺可行，可用于大高良姜不同部位总黄酮的提取；各部位总黄酮均具有一定的抗氧化活性，并以叶中总黄酮的抗氧化活性相对较强。
ABSTRACT：	OBJECTIVE： To optimize the extraction technology of total flavonoids from the root， stem and leaves of Alpinia galangal and compare the antioxidant activities of the flavonoids in vitro. METHODS： Taking into account the four factors， such as the ratio of solid to liquid， the volume fraction of ethanol， the temperature of enzymatic hydrolysis and the time of ultrasonic， using the extraction rate of total flavonoids as index， with the method of ultrasonic assisted， the extraction technology of total flavonoids from A. galangal was optimized by Box-Behnken response surface test on the basis of single factor experiment. The antioxidant activity tests in vitro of different concentrations of total flavonoids （0.1-1.0 mg/ml） from different parts of A. galangal were conducted， including DPPH free radical clearance test， O2－ free radical clearance test， protective test of vegetable and animal fat [using vitamin C （VC） as control]. RESULTS： The optimal extraction technology as follows as the ratio of solid to liquid was 1 ∶ 23.8； the volume fraction of ethanol was 60％； water bath temperature was 80 ℃； ultrasonic time was 33.5 min. Under this condition， the extraction rates of total flavonoids from the root， stem and leaves of A. galangal were 53.5， 52.7， 52.5 mg/g. The rates of their relative error from predicted value were all no more than 2.48％. When the mass concentration was 0.5 mg/ml， the antioxidant capacity of total flavonoids from different parts of A. galangal to DPPH free radicals was as follows as leaves （94.3％）＞root （93.6％）＞stem （90.8％）； the antioxidant capacity of VC was 96.4％. When the mass concentration was 1.0 mg/ml， the antioxidant capacity to O2－ free radicals was as follows as root （63.7％）＞stem （60.2％）＞leaves （42.9％）； the antioxidant capacity of VC was 94.7％. When the mass concentration was 0.4 mg/ml， the protective rate to vegetable fat was as follows as leaves （39.7％）＞stem （30.6％）＞root （28.3％）； the protective rate to animal fat was as follows as leaves （40.6％）＞stem （30.2％）＞root （29.3％）； the protective rate of VC was about 60％. CONCLUSIONS： Optimized extraction technology is feasible， and can be used for the extraction of total flavones from different parts of A. galangal. Total flavones from different parts have certain antioxidant activity， specially the total flavones from leaves of A. galangal is stronger than other.
期刊：	2016年第27卷第31期
作者：	刘源，唐斌，张孝琴，杨刚
AUTHORS：	LIU Yuan，TANG Bin，ZHANG Xiaoqin，YANG Gang
关键字：	大高良姜；根；茎；叶；总黄酮；提取工艺；Box-Behnken响应面法；抗氧化活性
KEYWORDS：	Alpinia galangal； Root； Stem； Leaves； Total flavones； Extraction technology； Box-Behnken response surface methodology； Antioxidant activity
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