摘要
利用微波法提取了花椒叶黄酮,得率7.64%。考察了乙醇浓度、料液比、微波功率、提取温度和时间对花椒叶黄酮得率的影响,测定了花椒叶黄酮进行抗氧化性能,并与抗氧化剂Vc做比较。结果表明,微波提取花椒叶黄酮的最佳条件:温度70℃、乙醇浓度65%、料液比1∶30、微波功率500 W、提取时间4min。花椒叶黄酮清除羟自由基和对卵黄蛋白脂质抗氧化能力比Vc强,总抗氧化活性、清除超氧阴离子和清除DPPH自由基的能力比Vc弱。
The flavonoids extraction method. The from Zanthoxylum bungeanum leaves were extracted by microwave-assisted yield of flavonoids was 7.64%. The effects of the concentration of ethanol, the ratio of material to liquid, microwave power, extraction temperature, and extraction time on fla-vonoids yields were determined. The antioxidant activities of flavonoids from Zanthoxylum bungea-num leaves were compared with antioxidant Vc. The results show that the optimum conditions were： 65% ethanol, the ratio of material to liquid 1 ： 30, temperature 70 ＇C, extraction time 4 rain, and mi-crowave power 500 W. The hydroxyl radical scavenging and yolk lipoprotein activities of flavonoids were stronger than those of Vc. The total antioxidant ability, superoxide anion, and DPPH scaven- ging activities were weaker than those of Vc.
出处
《中国调味品》
CAS
北大核心
2012年第9期36-41,共6页
China Condiment
基金
天津市高校科技发展基金项目资助(20110608)
关键词
花椒叶
黄酮
微波提取
抗氧化活性
Zanthoxylum bungeanum leaves
flavonoids
microwave-assisted extraction
antioxidantactivity
