摘要
用正交试验法探讨提取油茶叶总黄酮的工艺条件,采用烘箱法测定油茶叶总黄酮对猪油的抗氧化活性,并与芦丁和BHT(二丁基羟基甲苯)进行了比较。结果表明,提取油茶叶总黄酮的最佳工艺条件为:以体积分数为60%的乙醇按照固液比1:20(g/mL),在80℃条件下提取2h,连续提取2次,总黄酮得率为4.87%。油茶叶总黄酮对猪油的氧化具有明显的抑制作用,并且随着其添加量的增大和纯度的提高,抗氧化效果明显增强。油茶叶粗黄酮、精制黄酮、芦丁和BHT对油脂的抗氧化能力大小顺序为:BHT>油茶叶精制黄酮>芦丁≈油茶叶粗黄酮。
The extraction conditions of the total flavonoids from Camellia oleifera Abel leaves were investigated by orthogonal experiments. Antioxidant activities of the extracts on the lard were determined and compared with Rutin and BHT by oven method. Experimental results showed that the optimum extraction conditions were as follows： with extracting solvent 60% （v/v） ethanol, material ratio 1：20 （solid/liquid）, extraction temperature 80 ℃, extraction duration 2 h and extracting for two times, the yield of the total flavonoids from Camellia oleifera Abel leaves gets to 4.87 %. The total flavonoids from Camellia oleifera Abel leaves have significant antioxidant effects on lard and the antioxidant effects increase with the amounts and purity of the total flavonoids. The sequence of antioxidant ability is BHT 〉 purified flavonoids 〉 Rutin ≈ crude flavonoids.
出处
《食品研究与开发》
CAS
北大核心
2008年第12期93-96,共4页
Food Research and Development
基金
湖南省教育厅基金资助项目(07C811)
关键词
油茶叶
总黄酮
提取
抗氧化活性
Camellia oleifera Abel leaves
total flavonoids
extraction
antioxidant activity
