食品科学
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古丽巴哈尔·阿巴拜克力
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GULIBAHAER Ababaikeli
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摘要:
采用分光光度法,以芦丁为标准样品,测定琐琐葡萄叶中黄酮类化合物的含量。在考察各影响因素的基础上设计正交试验,得出各种因素对提取效果的影响主次顺序为提取时间>乙醇体积分数>温度>料液比。黄酮类化合物的最佳提取工艺为50%乙醇、提取时间100min、料液比1:50、提取温度70℃,在最佳提取条件下测定黄酮提取液的还原力、抗氧化能力,总黄酮对不同自由基的抑制能力由大到小依次为DPPH自由基>·OH>O2-·。
关键词: 琐琐葡萄叶, 总黄酮, 还原力, 抗氧化
Abstract:
The extraction of total flavonoids from leaves of Vitis viniferal L. was optimized by orthogonal array design with the objective of developing a sample preparation method for the spectrophotometric determination of total flavonoids with rutin as a standard reference material. Four extraction parameters were ranked in decreasing order of importance as follows: time, ethanol concentration, temperature and solid-to-solvent ratio, and their optimal conditions were 100 min, 50%, 70 ℃ and 1:50, respectively. The total flavonoids obtained under the optimized conditions possessed free radical scavanging activity against DPPH, hydroxyl and superoxide anion radicals in decreasing order as well as reducing power.
Key words: Vitis viniferal L., total flavonoids, reduction power, antioxidant activity
古丽巴哈尔·阿巴拜克力. 新疆琐琐葡萄叶总黄酮提取工艺及抗氧化活性[J]. 食品科学, doi: 10.7506/spkx1002-6630-201312022.
GULIBAHAER Ababaikeli. Extraction and Antioxidant Activity of Total Flavonoids from Leaves of Vitis viniferal L. Grown in Xinjiang GULIBAHAER Ababaikeli[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201312022.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201312022
https://www.spkx.net.cn/CN/Y2013/V34/I12/104