| 番石榴叶中黄酮类物质提取及其抗氧化性研究 |
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| 引用本文： | 林燕如,丁利君. 番石榴叶中黄酮类物质提取及其抗氧化性研究[J]. 现代食品科技, 2007, 23(10): 58-61 |
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| 作者姓名： | 林燕如 丁利君 |
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| 作者单位： | 韩山师范学院化学系,广东,潮州,521041;广东工业大学轻工化工学院,广东,广州,510006 |
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| 摘 要： | 研究了番石榴叶中黄酮类物质的提取工艺,并用正交实验确定了最佳的提取条件.实验结果表明:番石榴叶中总黄酮类物质的最佳提取条件为原材料经过微波处理3 min,再用40%的乙醇回流3 h,此条件下黄酮得率为9.91%.抗氧化实验表明,番石榴叶黄酮提取物能有效抑制猪油的氧化,对羟自由基和超氧自由基有良好的清除作用.
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| 关 键 词： | 番石榴叶 黄酮 抗氧化作用 |
| 文章编号： | 1673-9078（2007）10-0058-04 |
| 收稿时间： | 2007-05-28 |
| 修稿时间： | 2007-05-28 |
Extraction of Flavonoid from the Leaves of Guava and its Antioxidition Activity |
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| LIN Yan-ru,DING Li-jun. Extraction of Flavonoid from the Leaves of Guava and its Antioxidition Activity[J]. Modern Food Science & Technology, 2007, 23(10): 58-61 |
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| Authors: | LIN Yan-ru DING Li-jun |
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| Affiliation: | (1.Department of Chemistry, Hanshan Normal Univesity, Chaozhou 521041, China); (2.School of Light Industry & Chemical Industry, Guangdong University of Technology, Guangzhou 510006, China) |
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| Abstract: | The extraction conditions of the flavonoid from the leaves of guava was studied and optimized through the orthogonal experiment.The results showed that the optimal microwave treatment time and dipping time in 40 % alcohol were 3 min and 3 h,respectively.Under the optimized conditions,the total flavonoids content,which was measured by spectrophotometic method with rutin as the standard sample,reached 9.91 %.The extracts could efficiently decrease the POV value of the lard and scavenge the radicals of O2-.and.OH. |
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| Keywords: | leaves of guava flavonoid antioxidative activity |
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