摘要
主要研究了川明参香豆素的提取工艺及抗氧化活性。通过正交试验确定川明参香豆素提取的最佳工艺条件,即液料比值为16(mL/g),超声波功率为170 W,乙醇体积分数为70%,超声波提取时间为60 min,此条件下川明参香豆素提取率达到2.55%。川明参香豆素具有较强清除·OH的能力。随着川明参香豆素浓度的增加,其清除能力逐渐增强。当川明参香豆素浓度大于0.9 mg/m L时,其对·OH的清除率大于柠檬酸和VC。因此,川明参香豆素有较好的抗氧化活性。
Mainly discuss the extraction of the coumarin from Chuanminshen violaceum and its antioxidation. The optimum extraction condition of the coumarin from Chuanminshen violaceum was determined by orthogonal test, such as the solution and material ratio for 16 （mL/g）, extraction power for 170 W, ethanol concentration for 70%, and extraction time for 60 min, and the extraction yield reached 2.55% at this condition. The coumarin from Chuanminshen violaceum had strong scavenging ability to .OH. The scavenging ability strengthened gradually with the concentration of coumatin from Chuanminshen violaceum increased. When concentration of coumarin from Chuanminshen violaceum was more than 0.9 mg/mL, the scavenging ability to OH was more strong than citric acid and VC at the same concentration. Thus, coumarin from Chuanminshen violaceum had good antioxidation.
出处
《食品工业》
CAS
北大核心
2016年第7期185-187,共3页
The Food Industry
关键词
川明参
香豆素
提取
抗氧化活性
Chuanminshen violaceum
coumarin
extraction
antioxidation
