| 赤豆总黄酮的微波辅助提取与抗氧化活性研究 |
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| 引用本文： | 康永锋,李艳,段吴平,谢晶,康俊霞,陆春芳.赤豆总黄酮的微波辅助提取与抗氧化活性研究[J].食品工业科技,2012(2):224-227. |
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| 作者姓名： | 康永锋 李艳 段吴平 谢晶 康俊霞 陆春芳 |
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| 作者单位： | 1. 上海海洋大学食品学院,上海201306／上海海洋大学海洋科学研究院,上海201306
2. 上海海洋大学食品学院,上海,201306 |
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| 基金项目： | 上海市教育委员会重点学科建设项目(J50704) |
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| 摘 要： | 考察影响微波法辅助提取赤豆总黄酮的主要因素,用正交实验确定了最优提取工艺,并通过清除超氧阴离子(O2-.)实验初步探讨了赤豆总黄酮的抗氧化活性。结果表明,微波辅助提取赤豆总黄酮的最优工艺为:微波时间20min,功率400W,35%乙醇,液料比25:1(mL/g),pH4。提取3次,总黄酮提取率为0.75%,此条件下提取到的赤豆黄酮具有较强的抗氧化活性。
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| 关 键 词： | 赤豆 黄酮 微波 提取 抗氧化活性 |
Study on microwave-assisted extracting processing and antioxidant activity of total flavones in aduki bean |
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| KANG Yong-feng,LI Yan,DUAN Wu-ping,XIE Jing,KANG Jun-xia,LU Chun-fang.Study on microwave-assisted extracting processing and antioxidant activity of total flavones in aduki bean[J].Science and Technology of Food Industry,2012(2):224-227. |
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| Authors: | KANG Yong-feng LI Yan DUAN Wu-ping XIE Jing KANG Jun-xia LU Chun-fang |
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| Affiliation: | 1(1.College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;2.Institutes of Marine Science,Shanghai Ocean University,Shanghai 201306,China) |
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| Abstract: | The microwave extracting processing of total flavones in aduki bean was studied according to the orthogonal design,and the antioxidation of flavones was studied by the experiment of scavenging superoxide anion(O-2·).The optimal process of extraction of flavones from aduki bean with microwave were as follows:extracting time 20min,microwave power 400W,35% ethanol,ratio of liquid to solid 25:1(mL/g),pH=4.Three microwave extraction process,the extracting rate of total flavones was 0.75%,and the extraction had strong antioxidant activity. |
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| Keywords: | aduki bean flavones microwave extraction antioxidant activity |
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