| 黄花菜中黄酮的提取及其对羟自由基的作用 |
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| 引用本文： | 杨青,任凤莲.黄花菜中黄酮的提取及其对羟自由基的作用[J].食品科学,2004,25(6):141-143. |
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| 作者姓名： | 杨青 任凤莲 |
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| 作者单位： | 中南大学化学化工学院 |
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| 摘 要： | 本文以黄花菜为原料,对提取黄酮类化合物的最佳工艺条件进行了研究。结果表明:最佳条件为:水浴温度为75℃,提取时间为2h,乙醇浓度为95%,料液比1:20。此条件下测的其总黄酮含量为6.98%。且该提取物对羟自由基有良好的清除效果。
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| 关 键 词： | 黄花菜 黄酮 提取 自由基清除 |
| 文章编号： | 1002-6630(2004)06-0141-03 |
Optimum Effect Study on Flavonoids Extraction from Hemerocallis citrina |
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| YANG Qing,REN Feng-lian.Optimum Effect Study on Flavonoids Extraction from Hemerocallis citrina[J].Food Science,2004,25(6):141-143. |
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| Authors: | YANG Qing REN Feng-lian |
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| Affiliation: | College of Chemistry and Chemical Engineering,Zhongnan University |
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| Abstract: | Extraction of the flavonoid from Hemerocallis citrina was studied in this paper.The results showed that best extractingconditions were: extract temperature 75℃, extract time 1h and the ratio of solid to liquid as 1:20 with 95% ethyl alcohol. Theextracted rate was 7.18%, under above conditions. The obtained material showed good affect to scavenging hydroxyl radials. |
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| Keywords: | Hemerocallis citrina flavonoids extraction scavenger radicals |
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