摘要
采用溶剂浸提法提取红小豆芽菜中的酚类化合物,在单因素实验的基础上,考察了料液比、乙醇浓度、浸提温度和浸提时间对红小豆芽菜中总酚提取量及其抗氧化能力的影响,得到的最佳提取工艺为:料液比1∶15,乙醇浓度50%,水浴温度30℃,浸提时间1.5 h。经验证实验确定提取次数为2次,总酚提取量为1.53 mg GAE·gDM-1,亚铁还原能力(FRAP)为4.96μmol TE·gDM-1。
The phenolic compounds of red bean sprouts were extracted by solvent extracting method. On the basis of single-factor experiment,solid-liquid ratio,the effects of ethanol concentration,extraction temperature and time on total phenolic contents and antioxidant activities were studied. The optimum extraction condition included 1：15 rate of solid to solution,50% ethanol, 30 ℃ and 1.5 h. Through the validation test,the extraction process was performed for 2 times. The total phenolic content was 1.53 mg GAE·gDM^-1, and the ferric reducing antioxidant power （FRAP） was 4.96 μmolTE·gDM^-1.
出处
《黑龙江八一农垦大学学报》
2015年第5期69-73,共5页
journal of heilongjiang bayi agricultural university
关键词
芽菜
提取工艺
总酚含量
抗氧化能力
sprouts
extraction process
total phenolic content
antioxidant activity
