关键词: 金银花, 干燥方法, 抗氧化能力, 总酚, 总黄酮

Abstract:

We addressed the impacts of different drying methods (microwavedrying, hotair drying and shadedrying) on the antioxidant activity and chemical ingredient of honeysuckle. We also assessed the impacts of the three drying methods on the antioxidant activity of honeysuckle and determined the content of total phenolic and total flavonoid with Luminol chemiluminescence, and superoxide anion, hydrogen peroxide and hydroxyl radical scavenging as indices. Experimental results show that honeysuckle has remarkable antioxidant activity. The three different drying methods all exhibit significant impacts on the antioxidant activity and the content of active components. Antioxidant activity of total phenolic and total flavonoid is the strongest, and their content is the highest, 30.40±2.75 mg/g and 61.24±7.62 mg/g under the conditions of microwave drying at 70 ℃ for 10 min. IC-50 of the three indices is 9.44%, 0.029% and 0.12%. Antioxidant activity of total phenolic and total flavonoid is the weakest and their contents are the lowest, 10.22±0.81mg/g and 17.50±2.28 mg/g under the condition of shadedrying for 4 days. IC-50 of the three indices is 11.97%, 0.53% and 0.37% of the original extract concentration.

Key words: honeysuckle, drying method, antioxidant activity, total phenolic, total flavonoid