昆明实心竹叶黄酮的提取及对油脂的抗氧化研究

Extraction and Antioxidant Property of Flavonoids in Kunming Solid Bamboo Leafs

以昆明实心竹叶为原料,确定竹叶黄酮提取的最佳工艺条件及竹叶黄酮对菜籽油的抗氧化作用。结果表明:时间4.5 h,温度80℃,固液比1∶20,乙醇浓度75%,次数1次,黄酮含量34.58 mg/g,纯化后纯度达76.72%;竹叶黄酮对油脂具有一定的抗氧化效果,0.02%(质量分数)的竹叶黄酮抗氧化效果低于柠檬酸、BHT、TBHQ,而高于VC,但与0.02%(质量分数)柠檬酸协同使用可大大增强黄酮在油脂基质中的抗氧化作用,抗氧化效果明显增强。

Talomg Kunming solid bamboo leaves as raw material,bamboo leaves flavonoids extracted to determine the optimum conditions and bamboo leaves flavonoids on the antioxidant role of rapeseed oil.The results showed that extraction time was 4.5 hours,extraction temperature was 80℃,solid-liquid ratio was 1∶20,75% ethanol concentration,the times of extraction was once,extraction content was 34.58 mg/g.Studied antioxidant properties of flavonoids on colza oil.We found that flavonoids of bamboo leaves had definite antioxidation,and the antioxidation of 0.02%（mass fraction）of bamboo leaves flavonoids was less than citric acid,BHT,TBHQ,but higher than VC,the antioxidation was increased in evidence when swing in with 0.02% citric acid at the same time.