摘要
以乙醇为溶剂,优化了月季果黄酮的提取工艺,考察了月季果黄酮对自由基的清除作用。结果表明:在固液比为1∶80(W∶V)时,最佳提取工艺条件为:乙醇浓度65%、乙醇pH4.0、颗粒粒度120目、浸提温度60℃,此条件下提取率为9.08%。月季果黄酮对羟自由基(·OH)、超氧阴离子自由基(O-2·)、DPPH自由基具有较强的清除作用,并随浓度的增加而增强,但对羟自由基(·OH)和超氧阴离子自由基(O-2·)的清除作用不如同浓度VC的效果;对DPPH自由基的清除作用在浓度小于0.0040mg/mL时,清除率明显高于VC,高于0.0040mg/mL时,略小于VC。
The extraction conditions of flavonoids in Chinese rose fruits were optimized with ethanol as solvent,and the scavenging action on radicals was studied.When the ratio of material to solution was 1：80 （W：V）, the results showed that the optimum extraction conditions were as follows ： 6.5% （ V： V） ethanol was the best solvent （ pH4.0）, the particle size was 120mesh ,the extraction temperature was 60℃.Under this condition the flavonoids yield was 9. 08%. The fiavonoids in Chinese rose fruits had better capacity of scavenging radicals on hydroxyl radicals （· OH）,oxygen radicals （O2- ·）and DPPH radicals, and the higher the density was, the better effect was achieved.But its function was lower than Vc when they were at the same concentration.The scavenging action on the DPPH radicals was obviously higher than Vc when the concentration was smaller than 0.0040mg/mL, but when the concentration was higher,the scavenging action was a little weaker than Vc.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第1期168-170,290,共4页
Science and Technology of Food Industry
关键词
月季果
黄酮
提取
自由基
清除作用
Chinese rose fruits
flavonoids
extraction
radicals
scavenging action
作者简介
贾长虹（1966-），女，硕士，副教授，研究方向：天然产物的研究与开发，
