摘要
目的:为火龙果皮总黄酮(PPF)的开发利用提供理论依据。方法:采用乙醇为溶剂,通过单因素实验和正交实验建立火龙果皮总黄酮最佳提取工艺条件,从还原能力、对不同体系产生的活性氧自由基清除效果评价火龙果皮乙醇提取物的抗氧化活性。结果:火龙果皮中总黄酮提取的最佳工艺条件为:乙醇浓度80%,料液比1∶30,温度80℃,时间0.5h。在最佳工艺提取条件下提取两次,火龙果皮总黄酮的提取率为10.9mg/g。体外抗氧化实验结果表明,火龙果皮总黄酮对超氧阴离子自由基和羟自由基具有较强的清除能力,对.OH>O2-.,还原能力与VC相当,弱于BHT。结论:火龙果皮总黄酮具有较强的体外抗氧化活性,作为天然抗氧化剂具有一定的开发利用价值。
Objective：To provide the theoretical basis for the development and utilization of flavonoids from the peel of pitaya（PPF）.Method：Using ethanol as the extraction solvent,crude flavonoids was extracted.The optimum extraction conditions of total flavonoids were determined by single factor experiments and orthogonal test,the antioxidation activity of flavonoids of peel of pitaya was investigated through comparing the eliminating effect to the free-radical of VC and BHT in vitro.Result：Optimum extraction conditions were as follows：the ethanol concentration was 80%,the extraction liquid-material ratio was 1∶ 30,the extraction temperature was 80℃ and the extraction time was 0.5h.Under optimum extraction conditions for twice extraction,the yield rates of the total extraction rates of flavonoids in the dry powder of the peel of hylocereus andatus were 10.9 mg/g.Results：The flavonoids extracted from the peel of pitaya had strong scavenging ability on removing superoxide radicals and hydroxyl radicals,and strong reducing power at the same conditions.Conclusion：Flavonoids of the peel of pitaya had strong antioxidative capabilities in vitro and had potential as a natural antioxidant.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第11期156-159,163,共5页
Science and Technology of Food Industry
关键词
火龙果皮
总黄酮
提取
体外抗氧化活性
peel of pitaya
total flavonoids
extraction
antioxidative activity in vitro
