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刺梨茶总黄酮的提取工艺的建立及其抗氧化活性
引用本文:周艺,郭建军,郁建平.刺梨茶总黄酮的提取工艺的建立及其抗氧化活性[J].氨基酸和生物资源,2017,39(2):135-140.
作者姓名:周艺  郭建军  郁建平
作者单位:1. 贵州大学药学院,贵州贵阳,550025;2. 安顺学院农学院,贵州安顺,561000
基金项目:贵州省科技合作计划,贵州省教育厅青年科技人才成长项目,贵州省2016年大学生创新创业训练计划项目国家级项目,安顺学院博士基金项目
摘    要:为进一步开发并利用贵州独特野生资源刺梨茶,研究其总黄酮的提取工艺及体外抗氧化活性,本文采用单因素实验和响应曲面分析法优化刺梨茶中总黄酮的提取工艺,并经1,1-二苯基-2-三硝基苯肼(DPPH)法初步评价其抗氧化活性。结果表明,刺梨茶总黄酮最佳提取工艺为料液比(g∶mL)1∶26,乙醇浓度74%,提取温度75℃,提取时间120min。此条件下,刺梨茶总黄酮得率为2.190%,与预测值2.216%接近。刺梨茶总黄酮对DPPH具有较好的清除能力,其EC50值为0.012 27mg/mL,其清除DPPH的能力微弱于Vc,但强于2,6-二叔丁基对甲酚(BHT)。刺梨茶总黄酮表现出良好的抗氧化活性,可作为天然抗氧化剂开发利用。

关 键 词:刺梨茶  抗氧化  黄酮  响应面

Extraction process of total flavonoids from Rosa roxburghii tea and their antioxidant activity
ZHOU Yi,GUO Jianjun,YU Jianping.Extraction process of total flavonoids from Rosa roxburghii tea and their antioxidant activity[J].Amino Acids & Biotic Resources,2017,39(2):135-140.
Authors:ZHOU Yi  GUO Jianjun  YU Jianping
Institution:,School of Pharmaceutical Sciences,Guizhou University,College of Agriculture,Anshun University
Abstract:Studying the extraction of total flavonoids and their antioxidant activity provides scientific basis for the unique wild resource of guizhou Rosa roxburghii tea.This study aims to optimize the extraction of total flavonoids from the tea of Rosa roxburghii by response surface analysis on the basis of one factor test,and preliminarily study their antioxidant activity by DPPH (1,1-diphenyl-2-picrylhydrazyl) method.Our results indicated that the best brewing conditions were material liquid ratio 1 ∶ 26 (g ∶ mL),ethanol concentration 74%,brewing temperature 75 C and brewing time 120 min.In this condition the total flavonoids of the tea reached the highest value 2.19%,which was close to the predicted value 2.216%.The study showed that the flavonoids extracted had good DPPH radical scavenging capacity,and the EC50 was 0.012 27 mg/mL,weaker than Vc but stronger than BHT (butylated hydroxytoluene).Rosa roaxburghii tea has good antioxidant activity and can be developed as a natural antioxidant.
Keywords:Rosa roxburghii tea  antioxidant acitivity  flavone  response surface analysis
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