Study On Extraction, Refining And Oxidationresistant Effects Of Total Flavanone From Red Raspberry

It was studied that the process of extracting and refining flavonoid from red raspberry. The determination of flavonoid was established by ultraviolet spectrophotometry. The optimum technological conditions of extracting were confirmed. Extraction effect of ultrasonic wave was studied. According to the adsorption capacity and elution ratio of the resin, the optimum macroreticular resin was determined. At the same time, the oxidationresistant effect of flavonoid was measured.The results showed that: The content of total flavonoids in red raspberry was determined by ultraviolet spectrophotometry with rutin as standard control. The standard curve of rutin was good linearity in of 0.011 mg/mL to 0.066 mg/mL. The average recovery of total flavonoids was 100.7% with the relative standard deviation 2.2%. The method is simple, rapid and accurate. It can be used for determining the content of total flavonoids in fruit of red raspberry.It was studied that process of extracting total flavonoids from red raspberry by ethanol. The main influence factors were studied. The optimum process conditions were comfired by orthogonal method. The results showed that: The influence order of each factor on the extracting of total flavonoids was that the extraction temperature > the concentration of solvent ethanol > the extracting time. The optimum extraction conditions: the concentration of ethanol was 70%, material fluid ratio was 1:16(g:mL), temperature 80℃, taking time 4h. The content of total flavonoids the extraction liquid was as high as 0.152%. Plant cell wall has basically been broken by ultrasonic treatment for 15min, and little effect on the results when continuing to increase the processing time. Ultrasound-assisted extraction can effectively accelerated total flavonoids dissolution, thereby greatly improving the extraction yield of total flavonoids.According to the adsorption capacity and elution ratio of the resin, seven types of macroreticular resin were used to refine the flavoniod from red raspberry. The results indicated AB-8 type macroreticular resin were the best on the adsorption capacity and elution ratio. By the determination, adsorption ratio was 2BV/h, pH=3.0, solvent of elution was 75% ethanol. The AB-8 type of macroreticular resin showed better performance for repeated use on being used to refine the flavoniod from red raspberry. Total flavonoids was further refined with ethyl acetate. The result showed that the purity of total flavonoids reached 32.56%, far higher than lavonoid by macroreticular resin refined.The oxidationresistant experiments were studied by refined flavones, such as reducing power, antioxidation actions to axunge, scavenging action to hydroxyl free radical, antioxidation actions to linoleic acid. And the results showed total flavonoids of red raspberry had good oxidationresistant ability.