臭牡丹黄酮类化合物提取及其抗氧化作用

研究臭牡丹中黄酮类化合物的最佳提取工艺条件及其抗氧化活性.以提取时间、料液比、提取温度、乙醇体积分数为主要影响因素,以黄酮类化合物提取率为考察指标,确定最佳提取工艺条件,并通过对亚硝酸盐、超氧阴离子自由基、羟自由基的清除效果及对猪油的抗氧化研究其抗氧化活性.结果表明,臭牡丹中黄酮类化合物的最佳提取工艺条件为提取时间2.0h、料液比1∶40（g/mL）、提取温度70℃、乙醇体积分数70％的条件下提取效果最好,臭牡丹中黄酮类化合物在各抗氧化体系中均表现出较强的抗氧化活性,且其作用具有剂量效应关系,其抗氧化活性均强于维生素C.

Extraction of Flavonoid Compound from Clerodendrum bungei.and it＇s Antioxodant Property

An optimal extraction processing for flavonoid compound from Clerodendrum bungei. was studied, and the antioxidant activity of flavonoids compound was determined. The effects of factors including extraction time, material-liquid ratio, extraction temperature, and ethanol concentration were explored by orthogonal experiments to optimize the extraction processing of flavonoids on the basis of the evaluation of flavonoids yield. The antioxidant activity of flavonoids was evaluated by scavenging rates on nitrite, superoxide anion free radicals as well as hydroxyl free radicals,and antioxidant effect on pork fat. The results showed that the optimal extraction conditions for flavonoids were extraction time of 2. Oh, material-liquid ratio of 1 ： 20 （g/mL）, extraction temperature of 70℃,and ethanol concentration of 70%. The flavonoids from Clerodendrum bungei. exhibited strong scavenging capability on nitrite, superoxide anion free radicals and hydroxyl free radicals. Meanwhile,the flavonoids from Clerodendrum bungei, had strong antioxidant effect on pork fat. The antioxidant activity of flavonoids from Clerodendrurn bungei, was stronger than vitamin C.