中国食品添加剂Issue(1)：119-127,9.
桂皮总黄酮的纯化工艺及其抗氧化性研究
Purification technology of total flavonoids in cinnamon with macroporous resin and its antioxidant ability
王晓林 1金龙哲 2钟方丽 1于硕1
作者信息
- 1. 吉林化工学院化学与制药工程学院,吉林132022
- 2. 延边朝鲜族自治州农业科学院,延吉133001
- 折叠
摘要
Abstract
The purification condition of total flavonoids from cinnamon by macroporous resin and its antioxidant activity in vitro was studied.The purification process of TFs was optimized by single factor test and absorbance,adsorption ratio and adsorption quantity,desorption ratio were the indexes.The scavenging activity of total flavonoids from cinnamon on DPPH · was studied by spectrophotometry.The results showed that the optimum purification conditions of TFs in cinnamon were as follows:The extraction of total flavonoids concentration 0.7 mg/mL,the ratio of sample volume of the extraction with resin mass (mL ∶ mg) 12 ∶ 1,the adsorption velocity 1.0 mL/min;the eluate ethanol solution 50％ (volume fraction),the desorption velocity 1.5 rnL/min,the ratio of desorption volume with resin mass (mL ∶ mg) was 8 ∶ 1.Under the conditions of purification,the purity of TFs in cinnamon extracts could be changed from 18.74％ to 43.77％.After using petroleum ether degreasing,the purity of TFs in cinnamon extracts improved to 48.97％.The activity test showed that total flavonoids from cinnamic had strong scavenging activity to DPPH·,and the scavenging activity might gradually enhanced with the increase of mass concentration of total flavonoids in extraction solution.The results provide basis for further development and utilization of cinnamon.关键词
桂皮/总黄酮/大孔吸附树脂/抗氧化Key words
cinnamic/total flavonoids/macroporous resin/antioxidant ability分类
轻工纺织引用本文复制引用
王晓林,金龙哲,钟方丽,于硕..桂皮总黄酮的纯化工艺及其抗氧化性研究[J].中国食品添加剂,2018,(1):119-127,9.
