摘要
为研究新疆大蓟总黄酮的超声提取方法及其抗氧化活性,采用乙醇超声提取新疆大蓟中的总黄酮,分光光度法测定新疆大蓟中的总黄酮含量,研究新疆大蓟中黄酮类化合物对超氧阴离子自由基、羟自由基的清除作用。结果表明,新疆大蓟黄酮超声提取的最佳条件为乙醇体积分数75%、料液比1:30(g/mL)、超声时间45min,该条件下总黄酮提取率为0.289%,新疆大蓟中黄酮类化合物对清除自由基有明显的作用,且黄酮类化合物的添加量在实验范围内与其抗氧化性呈正相关。
Objective：To explore the optimal ultrasonic extraction processing and antioxidant activity of total flavonoids from Cirsium japonicum.Methods：The total flavonoids in Cirsium japonicum were extracted by ultrasound-assisted alcohol extraction method and the content of total flavonoids was determined by UV spectrophotometry.The antioxidant activity of total flavonoids from Cirsium japonicum was evaluated by the scavenging capability for superoxide anion and hydroxyl free radicals.Results：The optimal extraction conditions for total flavonoids from Cirsium japonicum were ethanol concentration of 75%;material/liquid ratio of 1：30 and ultrasonic treatment time of 45 min.Under the optimal extraction conditions,the extraction rate of total flavonoids was 0.289%.The total flavonoids from Cirsium japonicum exhibited an obvious scavenging effect on free radicals.The antioxidant activity of total flavonoids was a dose-dependent in the certain concentration range.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第6期120-123,共4页
Food Science
关键词
分光光度法
新疆大蓟
超声法
总黄酮
抗氧化
spectrophotometry
Cirsium japonicum
ultrasonic extraction
total flavonoids
antioxidant
