摘要
通过单因素实验和正交实验设计探讨了山楂叶黄酮的超声辅助提取工艺条件,采用溶剂萃取法对粗提物进一步除杂精制,并对提取物的抗氧化性能进行了研究。实验结果表明:山楂叶黄酮的最适宜提取工艺是温度80℃～85℃,液料比(乙醇体积∶原料质量)18∶1,用60%乙醇超声提取2次,每次40min,然后再70℃,回流提取1h。精制后,黄酮在甲醇:水:丙酮1:2:2体系中进行聚酰胺薄层色谱分离效果最好,得到4个黄酮斑点。山楂叶黄酮对猪油抗氧化能力较强,Vc具有很好的正协同效应。
The optimum extraction technology of flavones from hawthorn leaves were discussed by using single factor experiment and the orthogonal experimental design, then the purification of crude extract withsolvent and the anti-oxidation activity of the extracts were studied in this paper. The results showed that the optimum extracting conditions were as following： extraction temperature was 80 ℃～85 ℃, the ratio of 60 % ethanol to hawthorn leaves was 18 mL：1 g, extracted the materials by ultrasonic wave technique for 2 times and 40 min for each time, then heated the mixture to 70 ℃ under reflux for about 1 h. After purification, the refined flavones was separated well on polyamide film in methanol ： water ： propanone = 1 ： 2 ： 2 mobile phase system, and four flavones spots were obtained. The flavones extracted from hawthorn leaves had good anti-oxidation activity in lard , and vitamin C had good concurrent function to the extract.
出处
《食品研究与开发》
CAS
北大核心
2007年第4期64-69,共6页
Food Research and Development
关键词
山楂叶
黄酮
超声辅助
提取
精制
抗氧化性
hawthorn leaves
flavones
ultrasonic wave added
extraction
rectify
anti-oxidation activity
