摘要
以番石榴叶为原料,采用微波技术优化番石榴叶中黄酮类物质的提取工艺,并研究番石榴叶黄酮对油脂的抗氧化作用。试验结果表明,番石榴叶中黄酮类物质的最佳微波萃取工艺参数是:微波提取时间10 min,微波功率400 W,料液比1∶30,乙醇体积分数50%。在此提取条件下,番石榴叶中总黄酮的提取率为134.46 mg/g。番石榴叶黄酮提取物对植物油脂具有一定的抗氧化作用,可作为植物油脂的天然抗氧化剂。
The microwave extraction technology of flavonoid in guava leaf was optimized, and its antioxidation to oil was researched. The results showed that the optimum parameter of microwave extract were as follows： microwave time 10 min, power 400 W, the flesh-to-solvent ratio 1：30, ethanol concentration 50%, and under this condition, the extracting rate of flavonoid in dried guava leaf was 134.46 mg/g. The flavonoid in guava leaf had certain antioxidation to oil and can be used as natural antioxidant of plant oil.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2010年第5期166-170,共5页
Journal of Chinese Institute Of Food Science and Technology
关键词
番石榴叶
黄酮
微波提取
油脂
抗氧化作用
guava leaf
flavonoid
microwave extraction
oil
antioxidation
