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核桃叶的黄酮类物质提取及其抗氧化活性

Extraction of Flavonoids From Walnut Leaves and Its Antioxidant Activity

  • 摘要: 以核桃叶为试材,采用乙醇回流提取法提取核桃叶中的黄酮类物质,研究了提取时间、提取温度、液料比以及乙醇浓度对核桃叶中黄酮提取得率的影响,并对提取条件进行优化,以期为核桃叶中黄酮的开发利用提供参考依据。结果表明:采用乙醇回流提取方式从核桃叶中提出黄酮的最佳条件为提取时间3 h,提取温度60℃,液料比50∶1 mL·g-1,乙醇浓度80%,黄酮提取量最高值为20.50 mg·g-1。黄酮提取液对DPPH自由基清除率和总抗氧化能力虽然不如维生素C,但也具有较强的抗氧化能力。

     

    Abstract: Taking walnut leaf as test material, the effects of extraction time, extraction temperature, liquid-solid ratio and ethanol concentration on the extraction rate of flavonoids in walnut leaf were studied by using ethanol reflux extraction method, and the extraction conditions were optimized, in order to provide reference for the development and utilization of flavonoids in walnut leaf.The results showed that the optimum conditions for extracting flavonoids from walnut leaves by ethanol reflux extraction were extraction time 3 hours, extraction temperature 60 ℃,liquid-solid ratio 50∶1 mL·g-1,ethanol concentration 80%,and the maximum amount of flavonoids extracted was 20.50 mg · g-1.The flavonoids extract had a stronger antioxidant capacity, although its scavenging rate of DPPH free radicals and total antioxidant capacity were not as good as those of vitamin C.

     

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