【作者】 张雁； 李健雄； 魏振承； 唐小俊；

【Author】 ZHANG Yan LI Jian-xiong WEI Zhen-cheng TANG Xiao-jun (Agro-biotech Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Food, Ministry of Agriculture. Guangzhou 510640)

【机构】 广东省农业科学院农业生物技术研究所国家农业部功能食品重点开放实验室；

【摘要】 初步探讨了从葛根韧皮部中提取总黄酮的工艺条件。正交实验结果表明,葛根韧皮部中提取总黄酮的优化工艺参数为:浸提溶剂95%乙醇、料液比1:8、浸提时间1h、浸提次数3次,其总黄酮提取率为75.43%。同时探讨了葛根总黄酮粗提物对花生油的抗氧化作用。结果表明,葛根粗提物具有良好的抗氧化性能,其抗氧化作用随着浓度的增大而明显增强;在一定使用量的条件下其抗氧化效果优于BHT、茶多酚;在加热条件下葛根总黄酮粗提物具有一定的抗氧化性能以及相对良好的热稳定性;柠檬酸、Vc对葛根总黄酮粗提物具有抗氧化协同增效作用。更多还原

【Abstract】 Preliminary investigations on conditions of extracting total flavones from puerariae radix liber were reported. The orthogonal test results showed that the optimum conditions of extracting flavonoids from puerariae radix peelr were 95% ethanol、 material-liquid ratio 1 : 8、time 1h、times 3. Under the conditions , the extraction percentage was 75.43% . Antioxidative activities of Puerariae radix total flavones extracts on peanut oil were also investigated in this paper. The extracts showed remarkable antioxidant activity. With increasing concentration of the extracts, the antioxidant activity increased. With appropriate concentration,the extracts had stronger activity of anti-oxidation on peanut oil than BHT as well as tea polyphenols. The extracts showed antioxidant activity while heated and good stability to temperature. Citric Acid and Vitamin C demonstrated anti-oxidation synergistic effects for Puerariae Radix total flavones extracts.更多还原