摘要
采用超声辅助提取法,研究了乙醇体积分数、液料比、超声时间、超声温度对山药总黄酮提取率的影响。通过单因素试验和正交试验,确定了最佳工艺参数为乙醇体积分数75%,料液比1∶15,超声时间2 h,超声温度70℃,在此条件下山药总黄酮提取率为3.96%;通过对DPPH自由基和ABTS自由基清除力的测定,探究了山药黄酮类化合物的抗氧化活性,为后续山药功能产品、保健品的研发和山药资源的进一步研究提供理论依据和思路。
In this paper,the ultrasonic-assisted extraction method was used to study the effects of ethanol concentration,liquid-to-material ratio,ultrasonic temperature,and ultrasonic time on the extraction rate of total flavonoids in yam.Through single factor test and orthogonal test,the best process parameters were determined:ethanol concentration 75%,solid liquid ratio 1∶15,ultrasonic time 2 h,ultrasonic temperature 70℃,the extraction rate of total flavonoids of yam under these conditions was 3.96%.And through the measurement of DPPH free radical and ABTS free radical scavenging ability,the antioxidant activity of yam flavonoids was explored,which provided theoretical basis and method ideas for the research and development of yam functional products and health products and the comprehensive utilization of yam resources.
作者
刘文全
罗怡
朱守虎
周瑾瑞
王俊豪
张齐
LIU Wenquan;LUO Yi;ZHU Shouhu;ZHOU Jinrui;WANG Junhao;ZHANG Qi(College of Food Engineering,Anhui Science and Technology University,Fengyang,Anhui 233100,China)
出处
《农产品加工》
2021年第12期9-12,15,共5页
Farm Products Processing
基金
大学生创新创业训练计划项目(S201910879186)。
关键词
山药
总黄酮
乙醇
提取
抗氧化活性
Chinese yam
total flavonoids
ethanol
extraction
antioxidant activity
