【摘要】 采用正交试验得出干姜黄酮类化合物的最佳提取条件为:乙醇体积分数85%,料液比1∶5(g/m L),浸提时间10h。通过DPPH法研究在不同温度、p H条件下,对干姜黄酮类化合物清除自由基能力的影响。结果表明:在温度为50℃时,干姜黄酮类化合物清除自由基能力最高,抑制率为72.78%。p H 4时,干姜黄酮类化合物清除自由基能力最好,抑制率为69.15%。与其他抗氧化剂比较,抗氧化活性为:维生素E>干姜黄酮类化合物>维生素C。更多还原

【Abstract】 The optimum extraction conditions were obtained by orthogonal experiments. The best extraction technology for: ethanol volume fraction of 85%, feed liquid 1︰5(g/mL), extracting time 10 h. Effect of scavenging free radical ability of flavonoids from zingiberis rhizoma was studied by DPPH method when temperature and p H are different. The result showed that when temperature is 50 ℃, scavenging free radical ability of flavonoids from zingiberis rhizoma is the best, inhibition rate is 72.78%. When p H 4, scavenging free radical ability of flavonoids from zingiberis rhizoma is the best, inhibition rate is 69.15%. Compared with antioxidation activity of vitamin C and vitamin E, antioxidation activity is vitamin E> zingiberis rhizoma flavonoids > vitamin C.更多还原