| 草莓中黄酮的提取及其抗氧化性研究 |
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| 引用本文： | 李志洲,刘军海. 草莓中黄酮的提取及其抗氧化性研究[J]. 食品研究与开发, 2007, 28(7): 31-34 |
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| 作者姓名： | 李志洲 刘军海 |
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| 作者单位： | 陕西理工学院化学与环境科学学院,陕西,汉中,723000 |
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| 摘 要： | 对草莓中黄酮的提取及其抗氧化性进行了研究。正交试验表明，提取的最佳工艺条件为乙醇体积分数90％，提取时间3h，固液比1g：40mL，提取温度80℃，提取率为2．885％，抗氧化性研究显示：对猪油的自氧化有明显的抑制作用。
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| 关 键 词： | 草莓 提取 抗氧化性 |
| 修稿时间： | 2006-12-04 |
IN STRAWBERRY FLAVONIODS EXTRACTION AND ANTIOXIDATIVE ACTIVITY RESEARCH |
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| LI Zhi-zhou,LIU Jun-hai. IN STRAWBERRY FLAVONIODS EXTRACTION AND ANTIOXIDATIVE ACTIVITY RESEARCH[J]. Food Research and Developent, 2007, 28(7): 31-34 |
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| Authors: | LI Zhi-zhou LIU Jun-hai |
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| Affiliation: | School of Chemistry and Environmental Science, Shaanxi University of Technology, Hanzhong 723000, Shaanxi, China |
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| Abstract: | The extraction and antioxidative activity were studied of flavoniods from the strawberry in this paper. The results showed the optimum extracting conditions of total flavoniods from strawberry for orthogonal tests were ethanol volume scores 90 %, time 3 h, the solid-liquid ratio 1 g-40 mL, temperature of 80 ~C, the rate of extraction was 2.885 %, best combination of techniques for A3B1C3D2. The flavoniods had obviously anti-oxidative property to lard. |
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| Keywords: | strawberry extraction antioxidative activity |
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