| 杨梅叶中总黄酮提取工艺及其抗氧化活性研究 |
| |
| 引用本文： | 林建原,陶志华,朱钐汕.杨梅叶中总黄酮提取工艺及其抗氧化活性研究[J].食品科学,2011,32(20):26. |
| |
| 作者姓名： | 林建原 陶志华 朱钐汕 |
| |
| 作者单位： | 浙江万里学院生物与环境学院; |
| |
| 基金项目： | 浙江省自然科学基金项目(Y2110865) |
| |
| 摘 要： | 采用用正交试验优化杨梅叶中总黄酮的最佳提取工艺条件。以杨梅叶为原料,在乙醇体积分数65%、料液比1:30(g/mL)、提取时间1.5h、提取次数3次条件下,总黄酮提取率为3.34%。测定杨梅叶中总黄酮的体外抗氧化活性活性,结果表明:杨梅叶总黄酮对羟自由基、超氧阴离子自由基均有较强的清除作用,是一种天然有效的抗氧化剂。
|
| 关 键 词： | 杨梅叶 总黄酮 提取工艺 抗氧化活性 |
Extraction and Antioxidant Activity Evaluation of Total Flavonoids from Bayberry(Myrica rubra Sieb.et Zucc.) Leaves |
| |
| LIN Jian-yuan,TAO Zhi-hua,ZHU Shan-shan.Extraction and Antioxidant Activity Evaluation of Total Flavonoids from Bayberry(Myrica rubra Sieb.et Zucc.) Leaves[J].Food Science,2011,32(20):26. |
| |
| Authors: | LIN Jian-yuan TAO Zhi-hua ZHU Shan-shan |
| |
| Affiliation: | LIN Jian-yuan,TAO Zhi-hua,ZHU Shan-shan(College of Biomedical and Environmental Science,Zhejiang Wanli University,Ningbo 315100,China) |
| |
| Abstract: | An L9(34) orthogonal array design was employed to optimize the extraction of total flavonoids from bayberry(Myrica rubra Sieb.et Zucc.) leaves.The in vitro antioxidant activity of total flavonoids extracted was evaluated by determining their scavenging capacity against hydroxyl radicals and superoxide anions.The optimum extraction conditions were determined as follows: 65% aqueous ethanol solution as extraction solvent at a material/liquid ratio of 1:30(g/mL) for triple repeated extractions for 1.5 h each t... |
| |
| Keywords: | bayberry leaves total flavonoids extraction conditions antioxidant activity |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
