摘要
以荔枝壳为原料,试验了超声波协同酶法提取荔枝壳中的总黄酮.考察了单因素乙醇体积分数、料液比、超声波功率、pH值、酶用量、提取温度和提取时间对黄酮提取率的影响.采用正交试验确立了最优提取条件,即乙醇体积分数为50%、料液比为1∶70、提取时间为100 min、酶用量为0.12%,总黄酮的提取率达5.10%.提取物具有较强的清除·OH自由基及O-2·自由基的能力.
Ultrasonic and enzymatic methods were used to extract total flavonoids from litchi shell. Based on single factor experi- ment, ethanol concentration, solid-liquid ratio, extraction power, pH, the amount of enzyme, the temperature and the time of extrac- tion on extraction rate were investigated. By orthogonal experiment, the optimum extracting conditions were as follows： the ethanol con- centration was 50%, the ratio of solid to liquid was 1： 70, the time of extraction was 100 rain, the amount of enzyme is 0.12% ,the highest extraction rate of the average extraction rate was reached to 5.10%. The flavonoids was able to scavenge O2^- and .OH strongly.
出处
《四川师范大学学报（自然科学版）》
CAS
CSCD
北大核心
2014年第4期574-578,共5页
Journal of Sichuan Normal University（Natural Science）
基金
四川省教育厅自然科学基金(13ZA0004)资助项目
关键词
荔枝壳
超声波
纤维素酶
黄酮
抗氧化性
litchi shell
ultrasonic
cellulose
flavonoids
antioxidant activity
