Extraction and Antioxidant Activity of Flavoniods from Sophora flavescens

doi:10.7506/spkx1002-6630-200924028

Abstract

Abstract:

Alcohol reflux was used to extract flavoniod components from Sophora flavescens. The optimal extraction condition was investigated through orthogonal experiments to be 80% ethanol, 1:40 of material-liquid ratio, 95 ℃ of extraction temperature and 6 h of reflux time. The antioxidant activity of the extract was determined through evaluating the change of acid value and peroxide value in lard and vegetable oil with sophora extract during their storage at 60 ℃. Lard and vegetable oil with tea polyphenols and blank samples were used as the controls. Results indicated that acid value and peroxide value of samples with sophora extract exhibited a significant lower than those of the control samples. Therefore, flavoniod components from Sophora flavescens revealed strong antioxidant activity and would be a potential effective and safe natural antioxidant.

Key words: Sophora flavescens, flavoniods, extraction, antioxidant activity

CLC Number:

O623.54

WAN Zhong-min，SHEN Ling-ling. Extraction and Antioxidant Activity of Flavoniods from Sophora flavescens[J]. FOOD SCIENCE, 2009, 30(24 ): 137-140 https://doi.org/10.7506/spkx1002-6630-200924028

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Extraction and Antioxidant Activity of Flavoniods from Sophora flavescens

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