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[目的]研究瞿麦黄酮的不同提取方法及抗氧化活性。[方法]采用黑曲霉固体发酵法、液体发酵法分别辅助提取瞿麦黄酮,与超声提取瞿麦黄酮得到总黄酮含量进行比较。通过测定瞿麦黄酮对羟基自由基、DPPH自由基的清除作用,对其抗氧化活性进行研究。[结果]黑曲霉固体发酵法得到的瞿麦黄酮含量高于液体发酵法,两者均高于超声提取的瞿麦黄酮含量。瞿麦黄酮的提取物对羟基自由基、DPPH自由基有良好的清除作用,其IC50值分别为0.065和0.046 g/L。[结论]该研究为瞿麦黄酮的开发与利用提供了新方法。
[Objective] The research aimed to study the different extraction methods and antioxidant activity of buckwheat flavonoids. [Method] The Aspergillus niger solid fermentation method and liquid fermentation method were respectively used to assist the extraction of flavonoids, and ultrasonic extraction of buckwheat flavonoids was used to compare the content of total flavonoids. By measuring the scavenging effect of buckwheat flavone on hydroxyl radicals and DPPH free radicals, its antioxidant activity was studied. [Result] The content of flavonoids in Aspergillus niger obtained by solid fermentation method was higher than that in liquid fermentation method. Both of them were higher than ultrasonically extracted buckwheat flavonoids. The extract of buckwheat flavone has a good scavenging effect on hydroxyl radicals and DPPH radicals with IC50 values of 0.065 and 0.046 g/L, respectively. [Conclusion] This study provided a new method for the development and utilization of buckwheat flavonoids.