Objective This work aimed to evaluate the effects of extraction conditions on the yielding of total phenolics and flavanoids from peach blossoms as well as antioxidant activity of the extracts. Methods The optimal conditions for the extraction of total phenolics and flavanoids from peach blossoms were studied by orthogonal test, and the antioxidant activity of each extract was determined by using PHOTOCHEM? Pho-tochemiluminescence analyzer. Results The optimum condition for extraction of total phenolics from peach blossoms was at 50 ℃ of extraction temperature by using 50%(v/v) ethanol as solvent for 3 times, each time for 2 h. While for the extraction of total flavanoids, it was at 60 ℃ of extraction temperature by using 60%(v/v) ethanol as solvent for 3 times, each time for 2 h. Furthermore, the extracts obtained by different extraction con-ditions showed different antioxidant activities. Conclusion Extraction conditions could not only affect the yield of total phenolics and flavanoids, but also influence the antioxidant activity significantly.
标题：桃花中总酚和总黄酮的提取及抗氧化活性研究
英文标题：Extraction of total phenolics and flavanoids from peach blossoms and their antioxidant activity
