筛选紫荆果总黄酮的最佳提取工艺条件，研究紫荆果总黄酮提取液对羟自由基（·OH）清除活性，为紫荆潜在应用价值的开发提供参考。采用乙醇浸提法提取紫荆果中总黄酮，初步探究乙醇浓度、料液比、浸提温度、浸提时间4个单因素对紫荆果中总黄酮提取率的影响，设计L9（34）正交试验确定紫荆果中总黄酮提取的较佳实验条件。通过与BHT的对照实验，初步探究了紫荆果中的总黄酮对羟自由基（·OH）的清除活性。实验结果显示：料液比为1.5∶60（g/mL），浸提时间为2.5 h，浸提温度为80℃，提取剂乙醇浓度为75%，此条件下总黄酮提取率可高达2.910%。对照实验结果显示紫荆果中的总黄酮对羟自由基（·OH）清除活性高于相同浓度的BHT。紫荆果中总黄酮含量较高，且对羟自由基（·OH）具有较强的清除活性。%To optimize the extraction of total flavonoids in Cercis chinensis Bunge and study on the scavenging effect on hydroxyl radicals provide a preparation for potential application. In this study , flavonoids from Cercis chinensis Bunge were extracted by using ethanol. The preferred extraction conditions were determined by single factor experiment and orthogonal experiment. The experiment reveals that: ethanol concentration of 75 %, solid-liquid ratio of 1.5∶60 (g/mL), temperature was 80℃and extraction time was 2.5 h. The extraction ratio of flavonoids reached up to 2.910 %by using spectrophotometry. Antioxidant effects of flavonoids and BHT were measured to remove hydroxyl radicals by comparative experiments. Antioxidant experiments showed that flavonoids from Cercis chinensis Bunge have a strong scavenging effect on hydroxyl radicals.
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