摘要
研究了用甲醇提取蕨麻中类黄酮的工艺条件,并对其进行了抗氧化性能的研究。应用正交试验考察了提取时间、料液比、提取级数、试样量对提取率的影响,确定了最佳提取工艺。抗氧化试验表明该提取物可有效的延缓油脂脂质过氧化反应,通过与Vc和柠檬酸进行比较,其抗氧化性能明显优于二者,表明蕨麻提取物是一种安全、高效的天然抗氧化剂。
The methanol extract conditions of Potentilla anserina and their antioxidant activities were studied simultaneously. The optimum extraction conditions were chosen based on the extraction productivities under different extraction time, the ratio of mass to solvent, extraction times and Volume of solvent.Anti-oxidative effect of extracts on lard was studied.The results showed that extracts could inhibit the reaction of lipid peroxidation of oil significantly.The anti-oxidative effect of extracts was better than Vc and lemon acid. Potentilla anserina was a potential products of natural,safe and effective antioxidant.
出处
《食品研究与开发》
CAS
北大核心
2006年第1期35-37,共3页
Food Research and Development
关键词
蕨麻
总黄酮
超声波提取
抗氧化性
Potentilla anserina
flavonoids
ultrasonic extraction
antioxidative effect
