摘要
利用超声波辅助丙醇-硫酸铵双水相体系提取紫菜中总黄酮,并优化提取条件,测定总黄酮提取物对羟自由基(.OH)的抑制活性。结果表明:本方法可有效地从紫菜中提取总黄酮,紫菜总黄酮提取率为0.148%,明显高于乙醇-水回流提取法。最优提取条件为醇水比为0.6、硫酸铵质量浓度0.30g/mL、超声时间20min、料液比0.04。紫菜中含有较丰富的黄酮类物质,提取物对.OH具有良好的抑制作用,是一种有效的天然自由基清除剂,具有很大的开发利用前景。
An ultrasonic-assisted aqueous two phase extraction method was presented for extracting total flavonoids from Porphyra yezoensisand the extraction conditions were optimized by an orthogonal array experimental design. Meanwhile, the hydroxyl free radical scavenging activity of total flavonoids from Porphyra yezoensis was determined. The results indicated that the method allowed effective extraction of total flavonoids. The extraction yield was 0.148%, which was significantly higher than that obtained by ethanol-water reflux extraction. The optimal extraction conditions were obtained as follows： n-propanol-to- water ratio 0.6, ammonium sulphate concentration 0.30 g/mL, ultrasonic treatment time 20 rain and material-to-liquid ratio 0.04. P. yezoensis abtmdanfly contained flavonoids and the total flavonoid extract from it had excellent hydroxyl free radical scavenging activity thus providing a good natural free radical scavenger.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第4期41-46,共6页
Food Science
基金
聊城大学科研基金项目(x09020)
关键词
超声波辅助双水相分离
紫菜
总黄酮
抗氧化活性
ultrasonic-assisted aqueous two-phase extraction
Porphyra yezoensis
flavonoids~ antioxidant activity
