Extraction Technology and Antioxidant Property of Total Flavonoids from Tartary Buckwheat Straw

The technology of extraction of total flavonoids in tartary buckwheat straw and it's antioxidant activities were studied to provide a reference for its further utilization and exploitation,taking tartary buckwheat straw as the material,the effects of temperature,time,ethanol concentration and solidliquid ratio on the extraction of total flavonoids from tartary buckwheat straw were investigated using the methods of single factor test and orthogonal design test of L9(34).The results showed that the highest extraction rate(1.53%)of total flavonoids could be obtained under conditions of 65% ethanol, temperature 80℃,solid-liquid ratio 1∶35and extraction time 20min.The antioxidant property of total flavonoids increased with flavonoids concentration increasing.Hydroxy radical scavenging rate was 71.6% when total flavonoids concentration was 1.55g/mL and DPPH free radical scavenging rate was 85.7% when total flavonoids concentration was 9.94g/mL.