摘要
本文对超声波法提取橄榄中黄酮类化合物的工艺条件进行了研究。通过单因素提取实验和正交实验,结果表明,橄榄黄酮的提取最佳条件为:50 Hz的超声波处理25 min,用40%的乙醇在80℃下提取1 h,黄酮得率为3.84%。同时研究了橄榄黄酮提取物对羟基自由基(.OH)的清除作用和超氧自由基(O2-.)的抑制效果,结果表明,橄榄黄酮对羟基自由基有一定的清除作用,对超氧自由基有很好的抑制效果。
The extraction and anti-oxidation of the flavonoid from canarium album by ultrasonic wave method was studied. By the single factors experiments and orthogonal experiments, it showed that the best extracting condition was 50 Hz, ultrasonic wave, treatment time was 25 min, alcohol concentration was 40%, temperature was 80℃ and extracting time was 1.0 h. In addition, we studied the effect on the ability of anti-oxidation to the hydroxyl free radical and the oxygen free radicals. The results showed that the flavonoid had good anti-oxidation to the hydroxyl free radical and the oxygen free radicals.
出处
《广东化工》
CAS
2007年第12期37-40,89,共5页
Guangdong Chemical Industry
基金
韩山师范学院2007年学生课外科技项目
关键词
黄酮
橄榄
超声波
自由基
flavonoid
canarium album
ultrasonic wave
free radicals
