| 芹菜黄酮提取及其对油脂抗氧化性能研究 |
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| 引用本文： | 闫向阳,杨喜平,刘建平. 芹菜黄酮提取及其对油脂抗氧化性能研究[J]. 粮食与油脂, 2006, 0(4): 24-25 |
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| 作者姓名： | 闫向阳 杨喜平 刘建平 |
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| 作者单位： | 河南工业大学化学化工学院,郑州,450052;河南工业大学化学化工学院,郑州,450052;河南工业大学化学化工学院,郑州,450052 |
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| 摘 要： | 该研究以西芹为原料,用乙醇-水作溶剂从芹菜中提取黄酮类物质(芹菜素),提取最佳条件为:乙醇浓度80％,温度70℃、时间2．5 h、物料比1:16,提取率可达4．86 mg/g,并实验其对大豆油抗氧化性能,
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| 关 键 词： | 芹菜提取物 黄酮类物质 抗氧化性 |
| 文章编号： | 1008-9578(2006)04-0024-02 |
| 修稿时间： | 2006-01-11 |
Study on Extraction and Antioxidative Activity of Extracts in Celery |
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| YAN Xiang-yan,YANG Xi-ping,LIU Jian-ping. Study on Extraction and Antioxidative Activity of Extracts in Celery[J]. Cereals & Oils, 2006, 0(4): 24-25 |
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| Authors: | YAN Xiang-yan YANG Xi-ping LIU Jian-ping |
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| Abstract: | In This paper, the flavonoid was extracted form the western celery, with alcohol as solvent, the optimal condition are obtained as follow: the concentration of alcohol 80%, tempercture 70℃ , time 2.5 h, solid liquid ratio 1:16. extraction rate 4.86 mg/g. And the antioxidative activity of product is fined |
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| Keywords: | celeryextract flavonoid antioxidative activity |
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