根据不同温度下白背三七总黄酮的提取率与时间作出图1,可知,提取时间相同时,提取温度越高,白背三七提取液中总黄酮提取得率越高,说明提取液温度对白背三七提取液中总黄酮的提取效果有较大影响。温度的升高,加快了分子运动速度,有利于扩散传质。在提取前50min,白背三七提取液中总黄酮的提取率随温度的升高和提取时间的延长而迅速提高。在50 min 后,在80℃和100℃温度下,提取液中白背三七提取液中总黄酮的提取率随着提取时间的延长变化缓慢。
[5] LEE C H,LIN Yang,JIN Zexu,et a1. Relative antioxidant activity of soybean isoflavones and their glycosides[J].Food Chem,2005,90(4):735-741.
[6] GUARDIA T,ROTELLIA E,JUAREZA O,et a1.Anti-inflammatory properties of plant flavonoids. Effects of rutin,quercetin and hesperidin on adjuvant arthritis in rat[J].Farmaco, 2001,56(9):683-687.
[7] LI Yanling,FANGHao,XUWenfang.Recent advance in the research of flavonoids as anticancer agents[J].Mini Reviews inMedicinal Chemistry,2007,7(7):663-678.