摘要：为了探索一种高效环保的新疆恰玛古黄酮提取方法，该研究制备并对比了5种不同的低共熔溶剂（Deep Eutectic Solvents，DES），采用超声波辅助DES提取法，确定了最佳提取工艺。通过单因素试验考察摩尔比、含水量、超声时间、超声温度、料液比对恰玛古黄酮含量的影响，并采用响应面法进一步优化提取条件。在此基础上，利用AB-8大孔吸附树脂纯化恰玛古提取液，考察恰玛古黄酮体外抗氧化活性。结果表明，提取恰玛古黄酮的最佳提取工艺条件为：DES组成为氯化胆碱-丙三醇、DES摩尔比1:2、DES含水量20%、超声时间41 min，超声温度40 ℃，料液比1:40，在此条件下恰玛古黄酮含量达到9.66mg/g，经纯化后达到11.32mg/g，提高了17.18%。当恰玛古黄酮纯化液质量浓度为100 μg/mL时，ABTS和DPPH自由基清除率达到48.24%和35.20%，IC50值为124.41μg/mL和272.98μg/mL，吸光度达到0.45，表明抗氧化能力和总还原能力较强。本研究为恰玛古黄酮作为功能活性成分在食品行业中的应用提供科学依据。

Abstract: In order to explore an efficient and environment-friendly extraction method of flavonoids from qamgur, Xinjiang, five different deep eutectic solvents (DES) were prepared and compared, and the best extraction process was determined by ultrasonic-assisted DES extraction.The effects of DES molar ratio, DES water content ,ultrasonic time, ultrasonic temperature and material-liquid ratio on the content of flavonoids in qamgur were made an on-the-spot investigation by single factor test, and response surface methodology was used to further optimize the extraction conditions.On this basis, the extractive of qamgur was purified by AB-8 macroporous adsorption resin, and the antioxidant activity of qamgur flavonoids in vitro was investigated.The results showed that the optimum extraction conditions were as follows: DES composition of choline chloride-glycerol, DES molar ratio of 1:2, DES water content of 20%, ultrasonic time of 41 min, ultrasonic temperature of 40℃ and solid-liquid ratio of 1:40.Under these conditions, the content of qamgur flavonoids reached 9.66mg/g, and it reached 11.32mg/g after purification, which increased by 17.18%.When the mass concentration of purified qamgur flavonoids solution was 100 μg/mL, the radical scavenging rates of ABTS and DPPH reached 48.24% and 35.20%, the IC50 values were 124.41 μg/ml and 272.98 μg/mL, and the absorbance reached 0.45, which indicated that the antioxidant capacity and total reducing capacity were strong.This study provides scientific basis for the application of qamgur flavonoids as functional active ingredients in food industry.

自治区重点研发计划项目（2022B01058）