摘要
研究了超声辅助提取陕北红枣总黄酮的工艺条件及其抗氧化性。结果表明,最佳工艺条件为乙醇浓度为50%,提取时间40min,提取温度50℃,料液比1∶30(w/w)。红枣总黄酮对油脂具有明显的抗氧化作用,经测定,POV值可达150。其清除羟自由基作用也很显著,50%清除率的样品浓度仅为50μg/mL。
The extraction Shaanxi were studied.The technique and anti-oxidation results showed that the best of the total flavones from extracting condition was： zizyphus jujube in north of alcohol concentration 50%. temperature 40℃, extraction 40min and material-solution ratio 1：30（w/w）. The total flavones restrains abviously the peroxide of lard, POV was 150 after 12 days and showed active ability in scavenging the hydroxyl free radical, the sample thickness was 50μg/mL in 50% scavenging rate.
出处
《食品科技》
CAS
北大核心
2006年第10期45-47,共3页
Food Science and Technology
基金
榆林市科技计划项目(0599-08)
关键词
陕北红枣
总黄酮
抗氧化性
zizyphus jujube in north of Shaanxi
total flavones
auti-oxidation
