摘要
超声辅助乙醇提取麦冬叶中的总黄酮,考察了黄酮提取物对油脂的抗氧化活性及对羟基自由基的清除效果,并与常用的抗氧化剂作比较。结果表明,固定超声波功率250 W,用35 mL 80%的乙醇在70℃的水浴温度中浸泡30 min、超声波辅助提取20 min后,麦冬叶中总黄酮提取率为17.3 mg/g,该提取物对羟基自由基具有良好的清除效果,清除率随黄酮浓度的增大而增强,对油脂的抗氧化能力与黄酮提取物浓度成正相关关系,对植物油和动物油的抗氧化活性比常用的VC和柠檬酸强。
Total flavonoids were extracted from ophiopogon japonicus leaf under uhrasonic assistance. And then we assayed and assessed the hydroxyl radical - scavenging effects of the flavonoids extracts and the antioxidative activities of the extracts against the peroxidation of oils and fats and compared the results with other antioxidants. The results showed that the optimal extraction conditions were obtained as follows：fixed ultrasonic wave power of 250 W,35 ml ethanol solution （ volume fraction of 80% ） soaking at 70℃ water - bath for 30 rain and 20 min of ultrasonic extraction time. Under the optimal conditions, extraction rate of total flavonoids was 17.3 mg/g. With significant scavenging activities against the hydroxyl radicals, the scavenging rate and antioxidative capacity of the extracts were increased with flavonoids concentration increasing. And the extracts showed better antioxidative effects on vegetable oil and animal fat than both citric acid and commonly used VC.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2013年第3期70-73,86,共5页
Journal of the Chinese Cereals and Oils Association
基金
科技部科技型中小企业技术创新基金(10C26214302421
11C26414305373)
关键词
麦冬叶
黄酮
抗氧化
油脂
ophiopogon japonicus leaf
flavonoids
antioxidation
fats and oils
