苦荞黄酮的提取分离及其抗氧化活性研究.doc

苦荞黄酮的提取分离及抗氧化活性研讨
郭刚军1,2何美莹1邹建云1龚加顺2
（1.云南省热带作物科学研讨所，云南景洪666100；2.云南农业大学食品科技学院云南昆明650201）
摘要：采用正交实验研讨了苦荞黄酮提取过程中的浸提时间、乙醇浓度、料液比、浸提温度，得到了最好的提取条件为：提取时间5h，乙醇浓度70%，料液比1:15，浸提温度70℃，利用最好提取条件对苦荞粉进行了苦荞黄酮的提取分离，并进行了纯化，成分分析，得到了含量高达72.32%的高纯度苦荞黄酮。以Vc、芦丁为对照，研讨了苦荞黄酮、荞籽醇提物、荞壳醇提物的在不同浓度，不同pH下对DPPH·自在基的清除能力。结果表明，苦荞黄酮的清除DPPH·自在基的能力仅次于Vc，大于芦丁和荞籽醇提物，远大于荞壳醇提物，清除DPPH·自在基的能力随着浓度的增大而增大，在pH=2～8范围内，随着pH的增大清除DPPH·自在基的能力先降低后增大，在pH=7时最低。
关键词：苦荞黄酮；正交实验；提取分离；抗氧化性

Extraction,IsolationandAntioxidantActivityofFlavonoidsfromTartaryBuckwheat
GUOGangjun1,2HEMeiying1ZOUJianyun1GONGJiashun2
(1YunnanInstituteofTropicalCrops,Jinghong666100,China2CollegeofFoodScienceandTechnology,YunnanAgriculturalUniversity,Kunming650201,China)
Abstract:Inthispaperorthogonalexperimentswereappliedtooptimizetheextractionconditionsforflavonoidsfromtartarybuckwheat,includingextractingtime,ethanolconcentration,theratioofsampletosolvent,extractingtemperature.Theoptimumextractionconditionswere:5hours,ethanolconcentration70%,theratioofsampletosolvent1:15andextractingtemperature70℃.flavonoidswereextracted,isolatedandpurifiedfromtartarybuckwheatwiththeoptimumextractionconditions,andthe73.32%flavonoidsofTartarybuckwheatwereobtained.Antioxidantactivitiesofflavonoidsoftartarybuckwheat,theethanolextractionoftartarybuckwheatpowder,andtheethanolextractionoftartarybuckwheathullwerestudiedinthedifferentconcentrationandpHandcomparedwithrutinandvitaminC.Results
作者简介：郭刚军（1980-）男，山东菏泽人，助理研讨员，硕士，研讨方向：食品加工和植物中天然产物提取分离与功能研讨。

suggestedthatantioxidantactivitiesofflavonoidsoftartarybuckwheatwerelowerthanvitaminC,andstrongerthanrutinandtheethanolextractionoftartarybuckwheatpowder,andmuchhigherthantheethanolextractionoftartarybuckwheathull,andthescavengingcapabilityonDPPH·freeradicalswasincreasingwithconcentrationincreasing.WhenthepHwasinthescopeof2～8,thescavengingcapabilityonDPPH·freeradicalswasfirstlyincreasingandthendecreasing,whichwasthelowestatpH7.
Keywords：flavonoidsoftartarybuckwheat;orthogonalexperiments;extraction;antioxidantactivities

苦荞麦