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1、苦荞黄酮的提取分离及抗氧化活性研究郭刚军1,2何美莹1邹建云1龚加顺2（1.云南省热带作物科学研究所，云南景洪666100；2.云南农业大学食品科技学院云南昆明650201）摘要：采用正交实验研究了苦荞黄酮提取过程中的浸提时间、乙醇浓度、料液比、浸提温度，得到了最佳的提取条件为：提取时间5h，乙醇浓度70%，料液比1:15，浸提温度70℃，利用最佳提取条件对苦荞粉进行了苦荞黄酮的提取分离，并进行了纯化，成分分析，得到了含量高达72.32%的高纯度苦荞黄酮。以Vc、芦丁为对照，研究了苦荞黄酮、荞籽
2、醇提物、荞壳醇提物的在不同浓度，不同pH下对DPPH·自由基的清除能力。结果表明，苦荞黄酮的清除DPPH·自由基的能力仅次于Vc，大于芦丁和荞籽醇提物，远大于荞壳醇提物，清除DPPH·自由基的能力随着浓度的增大而增大，在pH=2～8范围内，随着pH的增大清除DPPH·自由基的能力先降低后增大，在pH=7时最低。关键词：苦荞黄酮；正交实验；提取分离；抗氧化性Extraction,IsolationandAntioxidantActivityofFlavonoidsfromTartaryBuckwh
3、eatGUOGangjun1,2HEMeiying1ZOUJianyun1GONGJiashun2(1YunnanInstituteofTropicalCrops,Jinghong666100,China2CollegeofFoodScienceandTechnology,YunnanAgriculturalUniversity,Kunming650201,China)Abstract:Inthispaperorthogonalexperimentswereappliedtooptimizeth
4、eextractionconditionsforflavonoidsfromtartarybuckwheat,includingextractingtime,ethanolconcentration,theratioofsampletosolvent,extractingtemperature.Theoptimumextractionconditionswere:5hours,ethanolconcentration70%,theratioofsampletosolvent1:15andextr
5、actingtemperature70℃.flavonoidswereextracted,isolatedandpurifiedfromtartarybuckwheatwiththeoptimumextractionconditions,andthe73.32%flavonoidsofTartarybuckwheatwereobtained.Antioxidantactivitiesofflavonoidsoftartarybuckwheat,theethanolextractionoftart
6、arybuckwheatpowder,andtheethanolextractionoftartarybuckwheathullwerestudiedinthedifferentconcentrationandpHandcomparedwithrutinandvitaminC.Results作者简介：郭刚军（1980-）男，山东菏泽人，助理研究员，硕士，研究方向：食品加工和植物中天然产物提取分离与功能研究。10suggestedthatantioxidantactivitiesofflavono
7、idsoftartarybuckwheatwerelowerthanvitaminC,andstrongerthanrutinandtheethanolextractionoftartarybuckwheatpowder,andmuchhigherthantheethanolextractionoftartarybuckwheathull,andthescavengingcapabilityonDPPH·freeradicalswasincreasingwithconcentrationincr
8、easing.WhenthepHwasinthescopeof2～8,thescavengingcapabilityonDPPH·freeradicalswasfirstlyincreasingandthendecreasing,whichwasthelowestatpH7.Keywords：flavonoidsoftartarybuckwheat;orthogonalexperiments;extraction;antioxidantactivities苦荞麦属双子叶蓼科（polygonace
