摘要
以香蕉皮为原料,提取总黄酮物质,并对香蕉皮总黄酮粗提物进行抗氧化活性研究。在单因素实验基础上,通过正交实验优化了香蕉皮总黄酮的提取工艺。结果表明:最佳提取工艺为乙醇体积分数80%、提取温度90℃,料液比1∶30(g/mL),提取时间30min,在此条件下,总黄酮得率达6.93%;香蕉皮总黄酮提取液在一定浓度范围内对·OH有一定的清除能力,同时还具有较强的还原力,作为天然抗氧化剂具有良好的应用前景。
The total flavonoids were extracted from the banana peel and its antioxidant activity were researched. On the basis of single-factor experiments,the extraction technology of total flavonoids from banana peel was optimized by using an orthogonal experiment. The results showed that the optimal process conditions were ethanol concentration 80%,extraction temperature 90℃,the ratio of solid to liquid 1：30（g/mL）,extraction time 30min,under these conditions,the yield of total flavoniods was 6.93%. The scavenging effects of the total flavonoids on .OH were significant and the total flavonoids also had a strong total reducing power in the certain concentration range,which could be used as natural antioxidant in the future.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第12期258-261,267,共5页
Science and Technology of Food Industry
基金
百色学院专业硕士点建设支撑学科化学一级学科项目
关键词
香蕉皮
总黄酮
提取
抗氧化活性
banana peel
total flavonoids
extraction
antioxidant activity
