西兰花黄酮的提取及体外抗氧化性研究

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（商洛学院生物医药与食品工程学院/商洛市粮食工程技术研究中心，陕西商洛726000）

中图分类号：S188 文献标识码：A 文章编号：1674-0033(2025)06-0007-06

A Study on Extraction of Broccoli Flavonoids and Their in Vitro Antioxidant Activity

LANG Wu-ying, ZHAI shi-yu, WANG Jing (Collge of Biopharmaceutical and Food Engineering / Shangluo City Grain Engineering Technology Research Center, Shangluo University,Shangluo 726OOO,Shaanxi)

Abstract: Using Qinling broccoli as raw material,the best technology of extracting flavonoid from broccoli by ethanol was explored,and the antioxidant capacityof extracting flavonoid was evaluated.With flavonoid content as an index,the effects of ethanol concentration,temperature,time and solid-liquid ratio on extraction efficiency were analyzed.Orthogonal experiment was used to optimize the extraction process, establish an effcient extraction process,and evaluate the antioxidant activity of DPPH free radical and ABTS free radical clearance.The results showed that when the extraction time was 12O min,the extraction temperature was 60‰ ，ethanol concentration was 60% ,and the solid-liquid ratio (g:mL) was 1:15,the flavonoid extraction rate of broccoli was the best,and the extraction rate reached 0.92% . The results of antioxidant activity analysis showed that when the flavonoid concentration of broccoli reached 25 μg/mL, the highest DPPH clearance rate could reach 74.37% .When the flavonoid concentration of broccoli reached 125μg/mL, the highest ABTS clearance rate could reach 71.57% . The above studies show that the flavonoid extract of broccoli has good antioxidant activity and is a natural antioxidant substance.

Keywords:broccoli; flavonoid;antioxidant菜花、青花菜，是十字花科芸苔属甘蓝变种的一年生草本植物，目前我国除部分西部地区外已广泛种植。（剩余10600字）