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Study on microwave-assisted extracting of total flavonoids from puerariae radix starch and antioxidation in vitro

Qing Ye

Abstract

The microwave-assisted extracting was developed in extracting total flavonoids from puerariae radix starch, and the total flavonoids was determinated by quantitative analysis. The scavenging activities of total flavonoids from puerariae radix starch on hydroxyl free-radical(HO·), superoxide anion free-radical(O2- ·)and DPPH free-radical (DPPH·) were studied and compared with the L-ascorbic acid, D-isoascorbic acid and TBHQ by spectrophotometry. The results showed that total flavonoids in puerariae radix starch was a natural antioxidation and had a strong antioxidant activity.

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Key concepts: Chemistry, DPPH, Radix (gastropod), Ascorbic acid, Antioxidant, Starch, Food science, Chromatography