节点文献

酸浆宿萼黄酮提取工艺优化与自由基清除活性研究

Extraction optimization and free radical scavenging of flavonoids from Physalis alkekengi var. francheti calyx

  • 推荐 CAJ下载
  • PDF下载
  • 不支持迅雷等下载工具,请取消加速工具后下载。

【作者】 赵丹张秀玲

【Author】 ZHAO Dan, ZHANG Xiu-ling * (College of Food Science, Northeast Agricultural University, Harbin 150030)

【机构】 东北农业大学食品学院

【摘要】 为探讨酸浆宿萼黄酮的最佳提取工艺及自由基清除活性,采用响应面法对提取酸浆宿萼黄酮的关键参数进行了优化。同时以Vc作为对照,采用2种方法考察了酸浆宿萼黄酮的自由基清除能力。结果表明,酸浆宿萼黄酮的最佳提取工艺条件为:乙醇体积分数71.08%、提取温度78.46℃、提取时间6.62h、剂料比19.80mL/g,在此条件下黄酮得率为4.65%。自由基清除试验表明,酸浆宿萼黄酮能够显著的清除羟自由基和DPPH。

【Abstract】 The optimum extraction technology and free radical scavenging ability of flavonoids from calyx of Physalis alkekengi L. var. francheti were performed for future development and utilization. The optimum parameters of extraction were determined by response surface methodology. The free radical scavenging ability was examined by two method of free radical scavenging assays with Vc as control. The results show that the optimized condition was as follows: ethanol concentration of 71.08%, extraction temperature of 78.46 ℃, extraction time of 6.62 h, ratio of solvent to material of 19.80 mL/g and the flavonoids yield is up to 4.65%. The results of free radical scavenging ability tests demonstrated that the flavonoids from Physalis alkekengi L. var. francheti calyx has remarkable free radical scavenging ability.

  • 【文献出处】 食品科技 ,Food Science and Technology , 编辑部邮箱 ,2013年01期
  • 【分类号】TQ914;TS201.2
  • 【被引频次】12
  • 【下载频次】320
节点文献中: 

本文链接的文献网络图示:

本文的引文网络