摘要
实验研究从紫背天葵中提取总黄酮的工艺,并对提取的总黄酮进行抗氧化性测定。结果表明,最佳的提取条件是:利用70%的乙醇,料液比1:25,微波功率600W,微波时间120s;最佳的提取工艺为:原料在50℃的水浴中预热浸提30min,然后进行微波处理。在此条件下得到产物的提取率为59．7%。对产物的抗氧化性研究表明,在样品液黄酮浓度为0．66mg/ml时,对DPPH的清除效果最好,抑制率达到91．2%;当样品液黄酮浓度为1．32mg/ml时,其抗脂质氧化的抑制率为14．4%。
The extraction of flavonoids in Gynura was studied and the antioxidant effects of the extract were evaluated as well. The results showed that the highest extraction rate of flavonoids can be obtained with 70% aqueous ethanol soaked at a ratio of solid to liquid 1：25 with microwave output power 600W and microwave irradiation time 120s. The optimum conditions of operation were decided as follows： the raw material is soaked for 30min at 50℃ in water-bath, then with the assistance of microwave, the raw material is extracted once again. The extraction ratio for flavonoids is 59.7%. The restraint ratio of the extract towards DPPH （1,1-dipbenyl-2- picryl hydrazyl） is 91.2% at 0.66mg/mi, and the restraint ratio of the extract to antioxidant lipids is 14.4% at 1.32mg/ml.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第4期145-148,共4页
Food Science
关键词
紫背天葵
黄酮
提取
抗氧化性
Gynura
flavonoids
extraction
antioxidative effect
