采用响应面试验优化了藤椒冷榨油饼粕中黄酮类物质的微波辅助提取工艺,并对黄酮类提取物进行体外抗氧化活性测定.研究结果表明,最佳提取工艺条件为:微波功率506 W,微波处理时间256 s,乙醇浓度75%,液料比50∶1(mL/g),所得饼粕黄酮得率(以芦丁计)为(0.40±0.04)%.藤椒冷榨油饼粕黄酮的还原力、自由基清除能力随其质量浓度增加而总体呈现增强趋势,0.05 mg/mL饼粕黄酮的还原力和0.03 mg/mL的抗坏血酸溶液还原力相当;饼粕黄酮、抗坏血酸对·OH的IC50值分别为0.074,0.053 mg/mL;对DPPH·的IC50值为0.024,0.016 mg/mL.研究结果证明饼粕黄酮具有较高的体外抗氧化活性,具备天然抗氧化剂开发价值.%Response surface methodology was used to optimize the microwave-assisted extraction of flavonoids from cold pressed cake in Zanthoxylum armatum DC.Prodr, and the antioxidant activity in vitro of flavonoids were analyzed.The results showed that the optimum extraction process of flavonoids were: microwave power 506 W, microwave treatment time 256 seconds, ethanol concentration 75%, ratio of liquid to material 50∶1.Under this condition, extraction ratio of flavonoids was 0.40%±0.04% (in terms of rutin).The reducing power, the hydroxyl free radicals, DPPH free radicals, scavenging capacity of flavonoid extracts were increased gradually with the increasing of the mass concentration, and the reducing power of 0.05 mg/mL flavonoids from cold pressed cake was equal with 0.03 mg/mL VC;the half inhibition concentration of hydroxyl free radical scavenging rate of flavonoids from cold pressed cake and VC were 0.074, 0.053 mg/mL while the half inhibition concentration of DPPH free radical scavenging rate were 0.024, 0.016 mg/mL.The flavonoids from cold pressed cake had a certain antioxidant activity in vitro, and had the value of developing into natural antioxidants.
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