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《Modern Food Science and Technology》 2006-01
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Apigenin’s Extraction from the Viola philippicassp munda W.Becker and its Activity of Clearing Free Radical

Wen Chi-fu, Dong Ai-wen, Luo Qing-hua, Lei Shu (College of Urban and Rural Resource and Planning, Jishou University, Zhangjiajie 427000, China)  
In order to make full use of the resources of Viola philippicassp munda W.Becker, ethanol was applied to extract the apigenin from Viola philippicassp munda W.Becker. Apigenin was gotten through hydrolyzation with acid, dissolving with aether and crystallization again with acetone after solvent extraction and adsorption and separation of D-101 macroporous resin. The apigenin’s activity of eliminating O-2.and .OH was studies by chemiluminescence method. The result showed the static exchange capacity of D-101 resins to apigenin from Viola philippicassp munda W.Becker was 30.2 mg/g, and the adsorption rate was 75.2%. The apigenin after isolation and purification from Viola philippicassp munda W.Becker could clear O-2.and.OH as following: The rate of clearance to O-2. is 43.4% when the concentration of apiginen was 4μg/ mL, and the clearance effect was stronger than Vc and VE. When the concentration of apiginen was 9μg/ ml, the clearance rate to .OH is 22.45%, and its clearance effect was worse than Vc , but better than VE.
【Key Words】： Viola philippicassp munda W.Becker Apigenin Isolation and purification Free radical Inoxidizability
【Fund】： 湖南省教育厅资助项目(03-C325)
【CateGory Index】： TS255
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