摘要
利用超声波辅助法提取苹果渣黄酮,对提取的苹果渣黄酮进行清除自由基活性试验。通过单因素试验,考察4个因素对黄酮提取率的影响。结果表明,苹果渣黄酮的最佳条件为:提取时间20min,超声波功率260W,提取温度55℃,料液比1g:10mL。在此条件下,通过实验验证得出,黄酮提取率平均值为2.5927%;当苹果渣黄酮浓度为0.0851g/L时,苹果渣黄酮对DPPH自由基的清除率为52.50%。
In order to determine the Ultrasound-assisted extraction process of flavones from apple residue and authenticate the activity of the flavones, single-factor experiments and the orthogonal experiments were employed. The results show that the optimal conditions to obtain the highest extraction rate of flavone were ： 20 min of extracting time, 260 W of ultrasonic power, 55 ℃ of extraction temperature, 1 g： 10 mL of solid-solvent ratio. Under these optimal conditions, the extraction rate of apple flavone was 2.592 7 % .The experiments indicated that the DPPH radical eliminating activity of 0.085 1 g/L apple flavone was 52.50 %.
出处
《食品研究与开发》
CAS
北大核心
2009年第12期61-63,共3页
Food Research and Development
关键词
苹果渣
黄酮
超声波
活性
apple residue
flavone
ultrasonic power
activity
