五味子醇提物的提取工艺优化及其体外抗氧化作用评价
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篇名: 五味子醇提物的提取工艺优化及其体外抗氧化作用评价
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摘要: 目的:优化五味子醇提物的提取工艺,并评价提取物及其纯化物的抗氧化作用。方法:以总酚酸、总黄酮含量及对1,1-二苯基-2-三硝基苯肼(DPPH)自由基消除率的综合评分为评价指标,设计单因素和正交试验优化五味子提取工艺中的提取次数、溶剂乙醇的体积分数、提取时间和溶剂倍量,并进行验证;对最优提取工艺所得提取物进行纯化,测定其对DPPH自由基的消除率和还原能力以评价纯化物的体外抗氧化作用(以维生素C为阳性对照)。结果:五味子的最优提取工艺条件为以8倍量70%乙醇加热回流提取 3 次,每次1.0 h;验证试验中各指标的RSD≤0.53%(n=3);提取物的30%乙醇洗脱部位抗氧化作用最强,其对DPPH自由基消除率和还原能力与维生素C相当。结论:优化后的提取工艺稳定、可行,所得提取物及纯化物具有较好的体外抗氧化作用。
ABSTRACT: OBJECTIVE: To optimize the extraction technology of ethanol extracts from Schisandra chinensis and evaluate the antioxidation of the extracts and purified extracts. METHODS: With the comprehensive score of the contents of total phenolic acids and total flavonoids as well as the clearance rate of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical as the evaluated index, single factor and orthogonal tests were designed to optimize the extraction times, the volume fraction of the solvent ethanol, extraction duration and solvent volume in the extraction technology of S. chinensis, and verification tests were conducted. After purification of the extracts obtained by the optimal extraction technology, the rates of clearance of DPPH free radical by the purified extracts and the reducibility of the purified extracts were determined to evaluate their antioxidation in vitro (vitamin C as positive control). RESULTS: The optimal extraction technology of S. chinensis was as follows as heating reflux extraction with 70% ethanol 8 times as much as the extracts, 3 extraction times and extraction duration of 1.0 h each time; the RSD of all indexes in the verification tests was lower than or equal to 0.53% (n=3). 30% ethanol elution parts of the extracts had the strongest antioxidation, with a clearance rate of DPPH free radical and reducibility comparable to those of vitamin C. CONCLUSIONS: The optimized extraction technology is stable and feasible; the extracts and purified extracts obtained by such technology have rather good antioxidation in vitro.
期刊: 2016年第27卷第28期
作者: 田双,严铭铭,邵帅,刘畅,尉忠贤,杨洋
AUTHORS: TIAN Shuang,YAN Mingming,SHAO Shuai,LIU Chang,YU Zhongxian,YANG Yang
关键字: 五味子;总酚酸;总黄酮;提取工艺;正交试验;抗氧化作用
KEYWORDS: Schisandra chinensis; Total phenolic acids; Total flavonoids; Extraction technology; Orthogonal test; Antioxidation
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