摘要
考察影响微波法提取牡荆总黄酮的主要因素,用正交实验确定了最优提取工艺,并通过脂质过氧化实验初步探讨了牡荆总黄酮的抗氧化活性。结果表明:微波提取牡荆总黄酮的最优工艺为使用30%乙醇溶液,在温度90℃、固液比1:30的条件下微波辐射12min,提取率达9.338%,并且牡荆黄酮具有较强的抗氧化活性。
The microware extracting processing of total flavones in Vitex negundo L.var.cannabifolia（Sieb.et Zucc.）Hand.-Mazz was studied according to the orthogonal design in this paper,and the antioxidation of flavones was studied by the lipid pcroxidation experiment.The results shows that 1：30 of 30% alcohol to the solid weigh ratio to liquid was used with microware treatment last for 12 min at the temperature of 90 ℃,the extraction rate was as high as 9.338%,and the extraction has strong antioxidant activity.
出处
《食品科技》
CAS
北大核心
2010年第3期182-184,188,共4页
Food Science and Technology
基金
广西科技攻关项目(桂科攻0480005)
广西大学科学技术研究重点基金项目(2003ZD005)
关键词
牡荆
微波
抗氧化活性
总黄酮
Vitex negundo L.var.cannabifolia （Sieb.et Zucc.） Hand.-Mazz
microware
antioxidant activity
total flavones
