摘要
实验研究了从芦笋茶中提取黄酮化合物的微波条件,并探讨了芦笋茶黄酮化合物的抗氧化活性。分别研究了提取时间、乙醇浓度和料液比对黄酮得率的影响,结果表明,提取时间为45s、乙醇浓度80%、料液比(g/mL)为1∶25时提取效果最佳,黄酮得率为88.0%。三个因素对黄酮得率影响的大小顺序为:乙醇浓度>时间>料液比。实验还研究了芦笋茶黄酮化合物对自由基的清除能力和抗脂质过氧化能力。结果表明:芦笋茶中黄酮提取物有较强的自由基清除能力和一定的抗脂质过氧化能力,当样品液黄酮浓度为0.66mg/mL时,其对自由基的抑制率为91.2%;当样品液黄酮浓度为1.32mg/mL时,其对脂质过氧化物的抑制率为14.4%。
This experiment was done for raw materials with the asparagus tea. The conditions of flavonoids extracted by microwave treatment from asparagus tea and the antioxidant activity of flavonoids were discussed. The probable range of the extraction time, ethanol concentration and the ratio of solvent to raw materials were obtained through one-factor experiments and the orthogonal experiment were designed. The results showed that the optimum extraction conditions were： time 45 s, ethanol concentration 80 % and the proportion （mL/g） of materials 1：25. Under this condition, the extract rate of flavonoids was 88.0 %. The order of factors to affect the flavonoids extraction was： ethanol concentration 〉 extraction times 〉 the ratio of solvent to raw materials. The ability of the clearance free radical and the antioxidant activity of flavonoids of asparagus tea were studied. The results showed that the extract has strong ability of the clearance free radical and certain antioxidant activity. The biggest ability of the clearanced free radical was obtained at flavones concentration 0.66 mg/mL, the inhibition rate that under this concentration was 91.2 %. The inhibition rate of flavones to pro-oxide was 14.4 % at flavones concentration 1.32 mg/mL.
出处
《食品研究与开发》
CAS
北大核心
2007年第5期87-91,共5页
Food Research and Development
关键词
芦笋茶
微波
黄酮类化合物
抗氧化性
asparagus tea
microwave
flavonoids
antioxidant activity
