摘要
通过分析提取溶剂、料液比、温度、时间等因素,采用正交实验优化了绿豆皮抗氧化物质提取工艺。结果表明,甲醇溶液对绿豆皮抗氧化物质提取效果最好;温度和甲醇浓度对抗氧化物质溶出有明显影响;绿豆皮抗氧化物质提取最佳条件为:75℃,45%甲醇,料液比1∶100,2h;绿豆皮中约50%的抗氧化物质为黄酮物质,并且可能主要是黄酮类和黄酮醇类物质。
As study on the kind of solvent, solid-liquid ratio, temperature, time, and the extraction technology purification method was optimized with the orthogonal experiment. The results showed that methanol was the most suitable solvent to extract antioxidant of mung bean hull; the temperature and concentration of methanol had a remarkable influence on the process of the extraction; the best parameter of extraction was ：75℃, 45% methanol, solid-liquid ratio 1：100, 2h; flavonoid was the main antioxidant of mung bean hull which may contain flavone and flavonol.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第12期64-66,共3页
Science and Technology of Food Industry
基金
国家自然科学基金资助项目
关键词
绿豆皮
抗氧化能力
提取
mung bean hull
antioxidant capacity
extract
