摘要
对韭菜籽总黄酮的提取工艺进行了研究,同时对其抗氧化活性进行了研究。在提取溶剂、提取溶剂浓度、提取温度、提取时间、料液比等单因素的基础上,通过正交实验,确定韭菜籽总黄酮的最佳提取工艺为:乙醇浓度70%,超声温度45℃,超声时间60min,料液比1∶35,在此条件下,测得的韭菜籽总黄酮得率为5.71‰。抗氧化性结果表明,韭菜籽总黄酮对DPPH和·OH均有一定的清除作用,且在实验所选浓度范围内,抗氧化能力随浓度的增加而增强,清除DPPH的IC50为0.87μg/mL,清除·OH的IC50为3.33μg/mL。
The ultrasonic extraction and antioxidative activity of Allium tuberosum seed were studied. The effects of different factors, such as extraction solvent, extraction solvent concentration, extraction temperature, extraction time, ratio of solid to liquid and extraction times on fiavonoids yield of AUium tuberosum seed were discussed by single factor test. And the orthogonal experiment showed that the optimal condictions were as follow： 75 % （v/v） of ethanol -water （as the extraction solvent）, 1 ： 35g/mL of solid to liquid ratio, extraction at 45℃ for 1 hour . Yield of total fla- vonoids was 5.71‰ by the orthogonal design under the optimal condiction. The results of antioxidation showed that the flavonoids from Allium tuberosum seed had a certain scavenging activity on DPPH and OH radicals. The antioxidant capacity increased with increasing falvonoids concentration in experimental. The IC50 of scavenging acitivities to DPPH radicals was 0. 87μg/mL. The IC50 of scavenging acitivities to · OH was 3.33μg/mL.
出处
《中国食品添加剂》
CAS
北大核心
2014年第4期47-52,共6页
China Food Additives
基金
国家自然科学基金项目(31171747)资助
关键词
韭菜籽
总黄酮
提取工艺
抗氧化活性
allium tuberosum seed
total flavonoids
extraction condictions
antioxidant activity
