桂花总黄酮提取及其体外抗氧化性能研究 extraction of total flavone from sweet-scented osmanthus and its in-vitro antioxidation property.pdfVIP
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桂花总黄酮提取及其体外抗氧化性能研究 extraction of total flavone from sweet-scented osmanthus and its in-vitro antioxidation property
42 粮食与油脂 2009年第11期
桂花总黄酮提取及其体外抗氧化性能研究
靳熙茜,汪海波
(武汉工业学院食品科学与工程学院, 湖北武汉 430023)
摘 要:以提取桂花香料后桂花残渣为原料,利用乙醇为溶剂提取桂花残渣中总黄酮类物质,以提
高桂花资源利用效率。通过单因素实验和正交试验确定桂花总黄酮最佳提取工艺条件并对桂花总
黄酮体外抗氧化性能进行系统评价。实验结果表明,以乙醇为溶剂提取桂花残渣中总黄酮最佳工
艺条件为:乙醇浓度50%,提取温度60℃,料液比1∶80 ,浸提时间2 h ,总黄酮得率可达2 1.54%;
体外抗氧化性能研究结果表明,桂花总黄酮具备较好抗氧化活性,添加桂花总黄酮后,亚油酸氧化
进程受到明显抑制。
关键词:桂花;黄酮;抗氧化性
Extraction of total flavone from sweet-scented osmanthus and
its in-vitro antioxidation property
JIN Xi-xi ,WANG Hai-bo
(College of Food Science and Engineering ,Wuhan Polytechnic University ,Wuhan 430023 ,China )
Abstract : The raw material is the residua that after extracted sweet–scented osmanthus flavor ,in order
to improve the efficiency of resource ,we used ethanol as solvent ,extracted total flavonoids from the
sweet–scented osmanthus flavor. Through single–factor experiments and orthogonal test to determine
the best extraction process of the sweet–scented osmanthus total flavonoids,and systemic evaluate
the in–vitro antioxidation property of the sweet–scented osmanthus total flavonoids. The experimental
results showed that the the optimum extraction conditions for the total flavonoids of the sweet–scented
osmanthus residua with ethanol as solvent is: ethanol concentration 50%,extracted temperature 60℃,
material/extraction solution ratio 1 ∶80 and extracted time 2 h ,Under the above optimum conditions,
the total flavonoids yield was up to 2 1.54%. The experimental results of the in–vitro antioxidation
property showed that the total flavones of sweet–scented osmanthus had better antioxidant ability ,
adding sweet–scented osmanthus total flavonoids,the oxidation process of linoleic acid was inhibited
evidently.
Key words :sweet–scented os
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