摘要
对食用鼠曲草总黄酮的提取工艺和抗氧化活性进行了研究。采用微波辅助提取法,提取了鼠曲草中的黄酮类化合物。测定了鼠曲草黄酮的体外抗氧化活性,并与常见的抗氧化剂VC进行了比较。结果表明:微波功率500 W时,微波提取的最佳工艺为乙醇体积分数50%、料液比1∶60(g:mL)、温度60℃、时间6 min,在此条件下黄酮最高得率为4.63%。鼠曲草黄酮在总抗氧化能力、清除超氧阴离子自由基的能力、清除DPPH自由基的能力方面略低于抗氧化剂VC,但在清除羟自由基的能力和抑制Fe2+诱发卵黄脂蛋白过氧化的能力上鼠曲草黄酮强于VC。
In this manuscript, the extraction technologies was optimized and the antioxidant activities of the total flavonoids from edible Gnaphlium aJfine was investigated. The microwave- assisted extraction technique of flavones from Gnaphlium affine and in vitro antioxidant activities of its flavones had been studied. The antioxidant activities of flavones were also compared with aseorbic acid （VC）. The result shows that the optimum extraction conditions were：50% ethanol, 1： 60 （g：mL） material-liquid ratio,extraction temperature 60 ℃ ,and extraction time 6 min when the microwave power is 500 W. The average yield of flavones was 4.63%. Total antioxidant activities, scavenging superoxide anion and DPPH radical of the flavones from Gnaphlium affine were weaker than those of VC,but higher scavenging hydroxyl and restraining peroxidation of lipoprotein of yolk which induced by Fe2＋.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2013年第3期307-312,共6页
Journal of Food Science and Biotechnology
基金
天津市高校科技发展基金资助项目(20110608)
关键词
鼠曲草
黄酮
微波辅助提取
抗氧化活性
Gnaphlium affine, flavones, microwave-assisted extraction, antioxidant activities
