炮制温度对槐米中黄酮、鞣质含量及其抗氧化活性的影响

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 王玲1,2,  赵俊宏3， 梁会丽2， 杨冉2*

 （1. 郑州师范学院 化学系，河南 郑州 450044；2. 郑州大学 化学与分子工程学院，河南 郑州 450001；3. 河南省科学院化学研究所，河南 郑州 450002）

 摘要： 利用微波辅助提取法及紫外可见分光光度法研究了不同炮制温度对槐米中黄酮和鞣质含量及其相应的抗氧化活性的影响。结果表明黄酮和鞣质成分的含量均随炮制温度的不同而发生明显的变化；不同温度炮制品对DPPH自由基的清除能力与黄酮及鞣质含量呈正比关系，但对ABTS自由基的清除能力与两者含量无明显相关性。

 关键词： 槐米； 炮制温度； 黄酮； 鞣质； 抗氧化活性

 中图分类号： O 629.9文献标志码： A

 Effect of Processing Temperature on the Content of Tannins,

 Flavonoids and Their Antioxidant Activities in Sophora Japonica L.

 WANG Ling1,2, ZHAO Junhong3, LIANG Huili2, YANG Ran2

 (1. Department of Chemistry,ZhengzhouNormalUniversity,Zhengzhou450044,China;

2. College of Chemistry and Molecular Engineering, Zhengzhou University, Zhengzhou 450001, China；

3.Institute of ChemistryHenanAcademyofScience,Zhengzhou450002,China)

 Abstract: In this study, the content of tannins and flavonoids of different processed products of Sophora japonica L. and their antioxidant activities were investigated by UVVis method coupled with supersonic extraction. The results indicated that the content of flavonoids and tannins were obviously different among various processing temperature. The positive correlation between the scavenging free radical DPPH and the content of flavonoids and tannins was observed. However, the correlation between the scavenging free radical ABTS and the content of them seemed unconspicuous.

 Key words: Sophora japonica L.; processing temperature; flavonoids; tannins; antioxidant activity

收稿日期： 20131129

 基金项目： 河南省教育厅科学技术研究重点项目(12A150025).

 作者简介： 王玲(1979―)，女，讲师. *通信联系人