摘要
沙葱广泛栽培于我国高寒地区,富含氨基酸、微量元素和多种生物活性物质。黄酮是一种天然活性成分,与生姜和草果等调味料中黄酮类物质提取工艺的研究相比,沙葱总黄酮提取工艺的研究相对较迟,为使沙葱中活性成分得到全面研究和开发,该研究通过单因素试验和正交试验对沙葱中总黄酮提取工艺进行研究和优化。结果表明,沙葱总黄酮提取的最佳加工工艺为料液比例1∶30、提取时间15 min、乙醇浓度75%、提取温度90℃、超声波功率70 W,此时沙葱总黄酮得率为13.241%。此外,将沙葱总黄酮和BHT(2,6-二叔丁基对甲酚)在还原能力方面进行比较研究,发现沙葱总黄酮具有还原能力,但还原能力低于BHT。
Allium mongolicum Regel is widely cultivated in the alpine region in China and is rich in amino acids,trace elements and various bioactive substances.Flavonoids are a kind of natural active components.Compared with the study on the extraction process of flavonoids from seasonings such as ginger and Amomum tsao-ko,the study on the extraction process of total flavonoids from Allium mongolicum Regel is relatively late.In order to fully research and develop the active components in Allium mongolicum Regel,the extraction process of total flavonoids from Allium mongolicum Regel is studied and optimized through single factor test and orthogonal test.The results show that the optimal extraction process of total flavonoids from Allium mongolicum Regel is solid-liquid ratio of 1∶30,extraction time of 15 min,ethanol concentration of 75%,extraction temperature of 90℃and ultrasonic power of 70 W.At this time,the yield of total flavonoids from Allium mongolicum Regel is 13.241%.In addition,a comparative study is conducted on the reducing ability of the total flavonoids from Allium mongolicum Regel and BHT(2,6-di-tert-butyl-p-cresol).It is found that the total flavonoids from Allium mongolicum Regel has reducing ability,but the reducing ability is lower than that of BHT.
作者
贺新平
田存章
钱保陆
谢一鸣
HE Xin-ping;TIAN Cun-zhang;QIAN Bao-lu;XIE Yi-ming(Biological and Basic Medical Experimental Teaching Center,Sanquan College of Xinxiang Medical University,Xinxiang 453003,China;School of Life Science and Technology,Sanquan College of Xinxiang Medical University,Xinxiang 453003,China)
出处
《中国调味品》
CAS
北大核心
2024年第4期182-185,200,共5页
China Condiment
基金
新乡医学院三全学院优秀青年教师培养项目(SQ2021YQJH14,SQ2022YQJH12)。
关键词
沙葱
黄酮
提取工艺
活性物质
Allium mongolicum Regel
flavonoids
extraction process
active substances
