摘要
采用微波辅助提取核桃叶黄酮,讨论微波萃取时间、温度、乙醇浓度、固液比、原料粒度等因素对黄酮得率的影响,研究核桃叶黄酮、VC、BHT、TBHQ的抗氧化性。结果表明:最佳提取条件为萃取时间6min、萃取温度60℃、乙醇浓度60%、固液比1∶30(g/mL)、原料粒度40目～80目时,核桃叶黄酮得率达6.86mg/g;在抗氧化性方面,0.08g/L的核桃叶黄酮与0.06g/L的BHT和0.04g/L的TBHQ还原能力相当。
The extraction of flavone from Walnut leaves by microwave-assisted was studied. The effects of microwave extraction time and temperature, ethanol concentration, ratio of raw material to solvent and raw material size on flavone yield were investigated. The antioxidation of flavone from Walnut leaves, Vc, BHT and TBHQ was discussed. The results showed that optimum condition of extraction is 6 min, 60 ℃, ethanol concentration 60 %, the ratio of raw material to solvent 1：30（g/mL）, raw material size 40 mesh-80 mesh, flavone yield 6.86 mg/g. The flavone from Walnut leaves （0.08 g/L） is equal to BHT （0.06 g/L） and TBHQ （0.04 g/L） on reducing capacity.
出处
《食品研究与开发》
CAS
北大核心
2009年第6期21-23,共3页
Food Research and Development
关键词
微波萃取
核桃叶
黄酮
还原能力
microwave extraction
Walnut leaves
flavone
reducing capacity
