【摘要】 以提取青蒿素后黄花蒿残渣为原料,采用超声醇提总黄酮。通过单因素实验方法和正交实验方法确定了最佳提取工艺条件;考察所得黄酮纯化物对羟基自由基的清除能力,与抗坏血酸、柠檬酸对比测定其对油脂的抗氧化性能。结果表明,黄花蒿残渣中总黄酮超声辅助提取的最佳提取工艺为:按料液比1∶30(即每克固体物料加入30 mL液体物料,下同)加入体积分数50%的乙醇,在55℃下用200 W超声辅助提取40 min,黄花蒿残渣中总黄酮提取率可达到9.10%。该黄酮纯化物对羟基自由基具有清除能力,随质量浓度的增大而升高;黄酮纯化物对油脂有明显的抗氧化性作用,对植物油的抗氧化能力强于抗坏血酸和柠檬酸,对动物油脂的抗氧化能力稍弱于抗坏血酸而略强于柠檬酸。更多还原

【Abstract】 Using ethanol as extraction solvent,flavonoids were extracted under ultrasonic assistance from Artemisia Annua L. residue where artemisinin had been extracted. The optimal ultrasonic-assisted extraction technology was determined by single factor experiment and orthogonal experiment.Meanwhile,the antioxidant activity of flavonoids against oil and fat was evaluated and compared with that of ascorbic acid and citric acid. The results show that the optimal ultrasonic-assisted extraction technology of flavonoids from Artemisia Annua L. residue are as follows: ethanol volume fraction of about 50%,material-to-liquid ratio of 1∶30(30 mL liquid per gram material),ultrasonic power of 200W,ultrasonic-assisted extracting time of about 40 min and extraction temperature at 55 ℃. The extraction rate of flavonoids reaches 9. 10% under the optimal ultrasonic-assisted extraction technology.The removal efficiency of hydroxyl radical increases along with the increase of the concentration of purified flavonoids. The purified flavonoids exhibit obvious antioxidant activity against oil and fat. It is superior to both ascorbic acid and citric acid in terms of its effect on oil,while it is somewhat superior to citric acid but inferior to ascorbic acid in terms of its effect on fat.更多还原