摘要
利用正交法探讨超声波提取白果总黄酮工艺,同时对佛指、金坠、佛手、圆铃4种白果黄酮提取液的抗氧化能力进行比较。结果表明,白果总黄酮最佳提取工艺条件为:时间40 min、温度70℃、乙醇体积分数70%、料液比1:15;4种白果总黄酮含量由高到低依次为:佛指>金坠>佛手>圆铃;其中佛指总黄酮清除DPPH、超氧阴离子、ABTS自由基和还原力最强,圆铃次之,前两者均优于金坠和佛手。
This research discussed ultrasonic extraction of total flavonoids from ginkgo nut by orthogonal method, antioxidant capacity of extract flavonoids from four kind of ginkgo nut was compared. The results showed that the best parameters were extraction time by 40 min, temperature on 70 ℃, 70% ethanol as extractant, ratio of materialto liquid on 1：15. The content of total flavonoids from four kind of ginkgo nut from high to low： Fozhi〉Jinzhui〉Foshou〉Yuanling. Total flavonoids from Fozhi has the most power capacity to scavenging DPPH, ABTS and superoxide anion free radical and the strongest reduction, Yuanling took second place, and Fozhi and Yuanling were better than Jinzhui and Foshou in scavenging free radical and reducting capability.
出处
《食品科技》
CAS
北大核心
2014年第9期231-234,共4页
Food Science and Technology
基金
河南科技大学博士启动基金项目(090017048
09001704)
关键词
白果
总黄酮
抗氧化
还原力
ginkgo nut
total flavonoids
antioxidant activity
reducting capability
