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采用超声联合酶法提取紫花苜蓿总黄酮,利用响应面法对该提取工艺进行优化,并对其提取物进行体外抗氧化活性研究。结果表明,超声联合酶法提取紫花苜蓿总黄酮的最佳工艺为:液料比40:1,超声时间为55min,超声温度为60℃,在此条件下紫花苜蓿总黄酮的提取率达9.928mg/g,与理论值的相对误差为0.40%,相比于其他传统方法,提取量大大提高;此外,紫花苜蓿总黄酮拥有良好的清除DPPH和·OH自由基的能力,其半数清除浓度(IC_(50))分别为14.31μg/mL及28.23μg/mL。
The total flavonoids of alfalfa was extracted by ultrasonic and enzymatic method, and the extraction process was optimized by response surface methodology. The antioxidant activity of the extract was also studied. The results showed that the optimal extraction technology of total flavonoids from alfalfa by ultrasonic and enzymatic extraction was as follows: the ratio of liquid to material was 40: 1, the ultrasonic time was 55 min and the ultrasonic temperature was 60 ℃. Under this condition, the extraction rate of total flavonoids from alfalfa was 9.928 mg / g, the relative error with the theoretical value was 0.40%, which greatly improved the extraction yield compared with other traditional methods. In addition, the total flavone of alfalfa has good ability of scavenging DPPH and · OH free radicals, (50)) were 14.31 μg / mL and 28.23 μg / mL, respectively.