摘要
以超声波辅助乙醇-盐酸溶液对沙棘叶中的总黄酮进行提取,优化提取条件并对其抗氧化活性进行测定。结果表明,沙棘叶总黄酮提取最佳工艺条件为乙醇体积分数50%,料液比1︰20(g/mL),盐酸浓度3 mol·L-1,提取时间30 min,超声波功率80 W,此工艺条件下的提取率达到6.34%。沙棘叶总黄酮具有较强的还原能力和ABTS自由基清除能力。为沙棘叶总黄酮的提取开辟了新的途径。沙棘叶总黄酮还可以作为一种天然抗氧化剂用于食品中,以有效防止食物氧化。
The extraction conditionoftotalflavonoids of Seabuckthomleaves was optimized. Using ethanol-hydrochloric acid solution assisted by ultrasonic and their reducing power, ABTS radical scavenging activity were determined. The optimum condition for extracting total flavonoids from the Seabuckthom leaves was that: ethanol concentration 50%, material-to-liquid ratio 1 : 20 (g/mL), hydrochloric acid concentration 3 mol · L-1, extraction time 30 min and ultrasonic power 80 W. Under the optimum condition, the total yield of flavonoid reached as high as 6.34%, and the total flavonoids extract possessed marked antioxidant activities. A new route for the extraction of total flavonoids from the Seabuckthom leaves was opened up. In addition, the Seabuckthorn leaves flavonoids can be used as a kind of natural antioxidants in food, to effectively prevent the oxidation of ultrasonic, flavonoids compounds, antioxidant activity.
出处
《食品工业》
北大核心
2014年第2期164-168,共5页
The Food Industry
基金
黑龙江省青年科学基金项目(QC2011C001)
关键词
沙棘叶
超声波
黄酮类化合物
抗氧化活性
seabuckthom leaves
ultrasonic
flavonoids compounds
antioxidant activity