摘要
本研究以黑豆为原料,对多酚类物质的提取条件及抗氧化活性进行研究。研究结果显示:对黑豆中多酚类物质提取率影响最显著的是提取温度,其次为提取溶剂浓度,最后是提取时间。黑豆中多酚提取率最高的提取条件为:提取温度55℃、提取时间为3h、浸提溶剂及浓度为30%甲醇溶液。在最佳提取条件下获取的粗提液的DPPH清除率为12.33%。
In this study, we researched the extraction conditions and antioxidant activities of polyphenols from black soybeans. The results showed that the extraction temperature had the most significant effect on the extraction rate of polyphenols from black soybeans, followed by extraction solvent, and finally extraction time. The extraction conditions of black soybeans with the highest extraction rate were that the extraction temperature was 55 ℃, the extraction time was 3h, and the extraction solvent was 20% methanol solution. Under the optimum extraction conditions the DPPH scavenging rate was 12.33%.
作者
任梦瑶
汪莎莎
高涵
于海坤
陈玲
王冰玉
杨延存
Ren Mengyao;Wang Shasha;Gao Han;Yu Haikun;ChenLing;Wang Bingyu;Yang Yancun(Qingdao Institute of Technology,Qingdao266300,China)
出处
《现代食品》
2018年第19期91-94,共4页
Modern Food
基金
山东省高等学校国家级大学生创新创业训练计划项目(编号:201713995003)
关键词
黑豆
多酚
抗氧化活性
Black soybeans
Polysaccharide
Antioxidant activity
