天津农业科学2026，Vol.32Issue(3)：43-52,10.DOI:10.3969/j.issn.1006-6500.2026.03.007
笋头总黄酮抗氧化活性及提取动力学研究
Study on the Antioxidant Activity and Extraction Kinetics of Total Flavonoids from Bamboo Shoot Tips
摘要
Abstract
To investigate the antioxidant activity in vitro and extraction kinetics of total flavonoids from bamboo shoot tips,the extraction process was optimized using single-factor design and response surface analysis,with the yield of total flavonoids as the index.The antioxidant activity of the shoot tip extract was evaluated by DPPH·,·OH scavenging capacity and Fe3+reducing ability(FRAP),and an extraction kinetics model was established.The results showed that the optimal extraction process conditions were as follows:ethanol volume fraction of 60%,extraction temperature of 50℃,extraction time of 73 min,and liquid-to-solid ratio of 30∶1(mL·g-1).Under these conditions,the total flavonoid yield was 0.443 mg·g-1.In vitro antioxidant experiments indicated that the extract from bamboo shoot head had a certain scavenging ability against DPPH·and·OH free radicals,as well as a reducing ability towards Fe3+.The extraction kinetics analysis indicated that the process followed a first-order kinetic model,primarily controlled by diffusion,with an apparent activation energy(Ea)of 12 010 J·mol-1.In summary,bamboo shoot tip extracts exhibit potential antioxidant activity,providing a theoretical basis for the sustainable development of the bamboo shoot industry and the high-value comprehensive utilization of bamboo shoot tips.关键词
笋头/总黄酮/响应面法/抗氧化活性/提取动力学Key words
bamboo shoots/total flavonoids/response surface/antioxidant activity/extraction kinetics分类
轻工纺织引用本文复制引用
周芥锋,李晓琼,李春容,杨丽,何莉,李妍霖..笋头总黄酮抗氧化活性及提取动力学研究[J].天津农业科学,2026,32(3):43-52,10.基金项目
由宜宾市科技计划项目(2023NY004) （2023NY004）
