摘要
通过正交试验确定了花生蔓总黄酮提取工艺条件,并对提取物的抗氧化性进行了初步研究。结果表明:乙醇浓度对提取效果影响显著,其优化工艺条件为乙醇浓度60%,料液比1∶40(g/mL)提取温度65℃,超声时间20 min。提取物对羟自由基(.OH)和抑制脂质过氧化作用的测定结果表明:花生蔓黄酮提取物对消除自由基和抑制脂质过氧化均有较强作用,能有效延缓油脂脂质过氧化作用,表现出一定的抗氧化活性。
The optimal conditions of flavones extraction from peanut vines were identified by using orthogonal test. The results showed that the alcohol concentration had significant effects on flavones and the optimizing conditions were 60% alcohol concentration, temperature of extraction 65℃, solidliquid ratio 1 g： 40 mL and ultrasonic wave time 20 min. Both the clearing capacity of flavones extract from peanut vines for hydroxyl radical and its inhibitory effect lipid oxidation were very significant; the extraction had powerful antioxidant and could delay the per oxidization of oil lipid significantly, with concentration increase of the extraction.
出处
《西北农业学报》
CAS
CSCD
北大核心
2008年第1期178-181,共4页
Acta Agriculturae Boreali-occidentalis Sinica
关键词
花生蔓
超声提取
黄酮
抗氧化性
Peanut vines
Ultrasonic extraction
Flavones
Antioxidant activity
