该实验优化了从方竹笋笋壳中提取总黄酮的工艺,并测定了粗提物、纯化产物对羟基自由基(.OH)、1,1-二苯基-2苦基肼自由基(DPPH.)和超氧阴离子自由基(O 2-.)的清除作用。结果表明:笋壳黄酮最佳提取工艺为体积分数为80%乙醇,按料液比1∶60(g:mL),在提取温度为75℃的条件下提取3h。在此条件下得到粗提物中总黄酮含量平均为5.78 mg/g。提取液用HPD600大孔树脂进行纯化。粗提物和纯化产物均具有对自由基的清除作用,粗提物和纯化产物清除.OH、DPPH.和O2-.的IC50分别为5.25和2.004 mg/mL、948.95和22.885 4μg/mL、1.94和1.13 mg/mL。虽然笋壳提取物具有一定的抗氧化能力,但是与同等浓度条件下的常用抗氧化剂TBHQ的抗氧化能力相比较,仍存在差异,有待于进一步纯化。但笋壳黄酮仍不失为一种有效的天然抗氧化剂新资源。

The extraction technology of total flavonoids from bamboo shell was optimized by orthogonal array de-sign.Additionally,antioxidant capacity of the purified total flavonoids were evaluated by determining their.OH and DPPH.and O 2-.scavenging activities.The optimal conditions of extraction were: ethanol concentration 80%,ma-terial/liquid 1∶ 60,temperature 75℃ and extracting time 3 h.Under this conditions the concentration of total fla-vonoids in crude extract was 5.78 mg/g.The purification was performed by macroporous resin HPD600.Both the crude extract and the purified product displayed a good scavenging activity on.OH,DPPH.and O 2-.radical.The IC50 of crude extract and the purified product to.OH,DPPH.and O 2-.radical were 5.25 mg/mL,2.004 mg/mL,948.95 μg/mL and 22.885 4 μg/mL,1.94 mg/mL,1.13 mg/mL.Total flavonoids from bamboo shell is a new kind of effective and natural antioxidant.