摘要
本文对超声波法提取芒萁中黄酮类化合物的工艺条件进行了研究。结果表明,其最佳提取条件为:超声波处理20min后,用50%的乙醇在85℃下提取1.5h,黄酮得率为13.56%。同时研究了芒萁黄酮提取物对羟基自由基(·OH)清除作用和超氧(O2-·)自由基的抑制效果。
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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第8期77-82,共6页
Food Science
关键词
黄酮
芒萁
超声波
自由基
flavonoid
Dicranopterispedata
ultrasonic wave
free radical
