FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (8): 77-82.

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Study on Extraction and Anti-oxidation of the Flavonoid from Dicrano pteris pedata

 DING  Li-Jun, ZHOU  Zhen-Hui, LIN  Yan-Ru   

  1. Department of Chemistry, Hanshan Normal College
  • Online:2005-08-15 Published:2011-09-19

Abstract: The extraction and anti-oxidation of the flavonoid from Dicrano pteris pedata was studied. The result showed that, the best extracting condition is: ultrasonic wave 20min, alcohol concentration 50%, temperature 85℃ and extracting 1.5h. The flavonoid had good anti-oxidation to the hydroxyl free radical and the oxygen free radicals.

Key words: flavonoid, Dicrano pteris pedata, ultrasonic wave, free radical