摘要
通过单因素以及正交试验,对玫瑰花干花蕾中总黄酮的提取工艺进行研究。确定玫瑰花总黄酮的最佳提取工艺:提取溶剂为体积分数75%的乙醇、温度80℃、料液比1:25(g/mL)、提取时间3h,此时玫瑰花总黄酮含量为4.538g/100g。采用DPPH法测定玫瑰花总黄酮提取液清除DPPH自由基的能力,结果显示:它对DPPH自由基的清除率达到90.23%。采用牛津杯法做抑菌实验,结果表明玫瑰花总黄酮提取液对金黄色葡萄球菌和枯草芽孢杆菌均有很好的抑菌效果。
On the basis of single factor and orthogonal array experiments,the optimal process for the extraction of total flavonoids from rose was explored. The optimal extraction conditions were found to be：extraction solvent,75% ethanol; extraction temperature,80 ℃; extraction duration,3 h; and material/solvent ratio of 1：25. The scavenging capacity of ethanol extract from rose on DPPH free radicals was up to 90.23%. Meanwhile,strong antibacterial effect of ethanol extract from rose against Staphylococcus aureus and Bacillus subtilis were also observed through Oxford Cup experiments.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第20期102-105,共4页
Food Science
关键词
玫瑰花
黄酮
抗氧化
抑菌
rose
flavonoid
antioxidant activity
antibacterial effect
