玫瑰茄总黄酮超声波-微波协同提取及抗氧化活性

黄琼 黄晓梅

摘  要：采用Box-Behnken响应面试验设计法对玫瑰茄总黄酮超声波-微波协同提取工艺进行优化，研究了乙醇浓度、液固比、提取时间、微波功率、提取次数5个单因素对总黄酮提取量的影响，建立了乙醇浓度、液固比和微波功率的三因素回归模型，并研究其抗氧化活性。结果表明，提取的最佳工艺参数为乙醇浓度40%、液固比50∶1（mL/g）、微波功率250 W、提取时间20 min、超声波功率50 W，在此条件下提取2次，总黄酮提取量为40.2 mg/g。同时以维生素C作对照，研究了玫瑰茄总黄酮粗提物和纯化物的体外抗氧化活性。结果表明，玫瑰茄总黄酮粗提物和纯化物都具有较强的抗氧化活性，能够有效清除O₂^-·自由基和DPPH自由基，清除能力与浓度呈较明显的量效关系，但抗氧化能力较维生素C弱。

关键词：响应面法;超声波-微波协同;玫瑰茄总黄酮;提取;抗氧化活性中图分类号：S681;TS201.2      文献标识码：A

Ultrasound-microwave Assisted Extraction and Antioxidant Activity of Total Flavonoids fromHibiscus sabdariffaL.

HUANG Qiong， HUANG Xiaomei

Fujian Vocational College of Agriculture， Fuzhou， Fujian 350003， China

Abstract： The ultrasonic-microwave assisted extraction of the flavonoids fromHibiscus sabdariffa L. was optimized by response surface analysis with a Box-Behnken design. The effects of five important factors， liquid-material ratio， ethanol concentraion， extraction time， microwave power and the extraction times， on the flavonoids extraction ofH. sabdariffa Lwere investigated in the single factor experiments. The regression model of the liquid-material ratio， ethanol concentration and microwave power to solvent was established. The optimum technology condition for the ultrasonic-microwave assisted extraction of the flavonoids fromH. sabdariffa L. was determined as follow： the ethanol concentration 40%， liquid-material ratio 50∶1 （mL/g）， microwave power 250 W， extraction time 20 min and ultrasonic power 50 W， extracted twice. Under the conditions， the flavonoids yield was 40.2 mg/g. Using vitamin C as the control， the antioxidant activity of the crude extract and purified flavonoids was studied. The crude extract and purified flavonoids fromH. sabdariffa L. had a strong antioxidant activity， and they had an antioxidation effect on DPPH and O^-₂·， and the scavenging activity had an obvious dose-effect relationship of concentration， but the antioxidant activity was weaker than that of vitamin C.

Keywords： response surface methodology; ultrasound-microwave assisted; total flavonoids fromHibiscus sabdariffa L.; extraction; antioxidation activity

DOI： 10.3969/j.issn.1000-2561.2020.06.024

玫瑰茄（Hibiscus sabdariffaL.），又名山琉、洛神花、芙蓉煎，是錦葵科木槿属的一年生草本植物^[1]。花萼呈紫红色，具有降血糖、降血脂、降血压、抗癌、改善消化系统等药理作用^[2]，含有丰富的碳水化合物、有机酸、粗蛋白、粗脂肪、多酚和总黄酮^[3]。其中，总黄酮有黄酮醇和黄烷醇，它们以单体或聚合物的形式存在^[4]。目前关于玫瑰茄栽培、加工研究报道较多，如李秀芬等^[5]研究了玫瑰茄引种栽培技术，洪璇等^[6]研究了玫瑰茄果冻配方及加工工艺，李玉珠等^[7]研究了玫瑰茄酒发酵工艺。但是针对玫瑰茄总黄酮提取工艺的研究报道很少，仅有王丽岩等^[8]研究了超声波辅助提取玫瑰茄总黄酮工艺，但采用超声波提取易出现受热不均、产热不足等问题。……