摘要
研究从荞麦中提取黄酮类化合物的最佳方法及该提取物的抗氧化性。采用三水平四因素正交试验方案,研究水浴法和超声法提取黄酮类化合物的最佳条件,并对这两种方法进行了比较。通过DPPH体系法研究该提取物对DPPH的清除率及其抗氧化性能。试验结果表明:水浴法:在料液比1∶15的条件下,用70%丙酮80℃浸提1h,类黄酮化合物得率最高,荞麦皮的黄酮得率1.178mg/g。超声法:用15倍于原料的55%丙酮超声提取30min,类黄酮化合物的提取率最高,荞麦皮的黄酮得率0.854mg/g。抗氧化试验表明:黄酮具有较强的抗氧化能力,其抗氧化性随浓度的升高而增强。
Extraction of flavonoid form buckwheat and the antioxidant activities of the extracts were studied in this paper. The withdrawing conditions of flavonoid by using water bath and ultrasonication were campared. The effects of removing the DHHP by the method of system of DPPH was also studied. The result shows that the best condition of water bath for withdrawing with 15 times 70% acetone to buckwheat, 80 ℃, withdrawing for 2 h. The total flavonoids in the extract was 1.178 mg/g under the best condition. And the best condition of ultrasonication with 15 times 55% acetone to buckwheat, uhrasonicing 30 min. The total flavonoids in the extract was 0.854 mg/g under the best condition. The anti- oxidizes the experiment enunciation： The flavonoid has strong antioxidant activities. The antioxidant activity improves with the rising of consistency.
出处
《中国食品学报》
EI
CAS
CSCD
2008年第3期78-83,共6页
Journal of Chinese Institute Of Food Science and Technology
关键词
荞麦
黄酮
水浴法
超声法
抗氧化
Buckwheat Flavonoids Water bath method Uhrasonicing method Antioxidant activities
