以大蒜为原料,在单因素试验的基础上通过正交试验设计优化了大蒜总黄酮的超声波辅助提取工艺条件,并研究了大蒜总黄酮的体外抗氧化活性。结果表明:乙醇体积分数对大蒜总黄酮提取率具有显著性影响,大蒜总黄酮的超声辅助提取最佳工艺条件为,乙醇体积分数60%,超声温度60℃,超声时间60 min,料液比1∶30(g∶mL),在此工艺条件下总黄酮提取率为4.213%。抗氧化活性结果表明:大蒜总黄酮对羟自由基(·OH)和超氧阴离子自由基(O2-·)均具有一定的清除能力,在相同浓度下,大蒜总黄酮对·OH的清除效果强于Vc,对O2-·的清除效果略低于Vc。

The ultrasonic-assisted extraction of total flavonoids from garlic was studied by single factor experiment and orthogonal array design,and the antioxidant activity of total flavonoids from garlic were also investigated. The results showed that ethanol concentration significantly affected the extraction yield of total flavonoids. The optimum extraction technology of total flavonoids from garlic was as following: ethanol concentration of 60%,extraction temperature 60 ℃,extraction time 60 min and ratio of solid to liquid of 1∶ 30( g∶ mL). The yield of total flavonoids from garlic under these conditions was 4. 213%. The antioxidant experiment results showed that the total flavonoids extract had certain scavenging capacity to hydroxyl free radical( ·OH) and superoxide anion free radical( O 2-·). The scavenging capacity of the total flavonoids extract to ·OH was higher than that of Vc at the same concentration,but weaker than Vc on the scavenging capacity to O 2-·.