摘要
采用超声辅助提取马齿苋总黄酮,在单因素实验基础上采用响应面法优化提取工艺。实验通过清除DPPH·能力、清除羟自由基(·OH)能力及清除超氧阴离子自由基(O2-·)的体外抗氧化性测定评价了马齿苋浓缩汁的抗氧化能力。结果表明,马齿苋总黄酮的最佳提取工艺条件为:乙醇浓度为55%、液料比25:1、提取时间25min、超声功率200W,在此条件下总黄酮的提取率达3.19mg/g,马齿苋浓缩汁抗氧化性略低于Vc。
The total flavones were extracted by ultrasound-assisted extraction from Portulaca oleracea L..The effect of each factor such as ethanol concentration,the ratio of liquid to solid,the time of extraction,and the ultrasonic power on the extraction of the total flavonoids were investigated.The optimum conditions was determined using response surface method（RSM） based on single-factor experiment.The results showed that the optimum extraction conditions was as following：concentration of ethanol 55%,liquid to solid ratio of 25：1,extraction time 25 min,ultrasonic power 200 W,and under these conditions,the extraction rate of total flavone was up to 3.19 mg/g.The antioxidation activity of Purslane concentrated juice was slightly lower than those of ascorbic acid.
出处
《食品科技》
CAS
北大核心
2013年第2期192-197,共6页
Food Science and Technology
关键词
马齿苋浓缩汁
总黄酮提取
优化
抗氧化活性
Purslane concentrated juice
extraction of flavone
optimization
antioxidant activity
