陈皮总黄酮提取工艺及抗氧化活性研究
Study on the Extraction Process and Antioxidant Activity of Total Flavonoids from Tangerine Peel

目的：探究陈皮中的黄酮类化合物并对其进行提取研究其抗氧化活性。方法：采用溶剂提取法对陈皮中的黄酮类化合物进行提取；进行单因素对照实验，考察乙醇浓度、提取时间、提取温度这三个变量，用控制变量的方法，每个变量设置五个平行实验，结合紫外分光光度计，根据检测结果，最终选择合适的试验方案。结果：此实验中，在一定条件下，1 g陈皮中提取出31.3%的总黄酮化合物，羟自由基清除率最高为61%，其抗氧化能力通过羟自由基的清除率实验得以证实。结论：在一定程度上，陈皮提取液的浓度越高，羟自由基的清除率也相应提高。
Objective: The objective is to explore the flavonoids in tangerine peel and extract them to study their antioxidant activity. Method: Solvent extraction method was used to extract flavonoids from tangerine peel; a single-factor control experiment was conducted to investigate the three variables of ethanol concentration, extraction time, and extraction temperature. Using the method of controlling variables, each variable was set to five parallels. In the experiment, combined with the UV spectrophotometer, according to the test results, we finally select the appropriate test program. Result: In this experiment, under certain conditions, 31.3% of flavones were extracted from 1 g tangerine peel, and the scavenging rate of hydroxyl radicals was 61%. Its antioxidant capacity was confirmed by the scavenging rate experiment of hydroxyl radicals. Conclusion: To a certain extent, the higher the concentration of tangerine peel extract is, the higher the scavenging rate of hydroxyl radicals is.