摘要
对蓝莓叶中总黄酮的微波提取工艺进行了优化,并考察了提取物的抗氧化活性。以过60目筛的蓝莓叶粉末为原料,采用正交试验优化总黄酮微波提取工艺条件为微波功率500W、乙醇浓度70%、微波提取时间50s、固液比1∶60(g/mL),获得总黄酮含量为30.187 mg/g,显著高于直接水浸提法(13.415 mg/g)。对提取物进行清除游离自由基DPPH能力和抗油脂氧化能力的研究,与阳性对照二丁基羟基甲苯(BHT)和抗坏血酸(Asc A)比较,蓝莓叶提取物具有良好的抗氧化活性。
In this paper,conditions of microwave extraction of total flavonoid in blueberry leaves were optimized,and its antioxidant activity was evaluated.The optimized conditions obtained using orthogonal design were： microwave power 500 W,ethonal concentration 70 %,extration time 50 s,and the ratio of material to solvent 1∶60（g/mL）.Under the conditions,the content of total flavonoid was 30.187 mg/g,significantly higher than that obtained by water extract method,13.415 mg/g.DPPH scavenging test and β-carotene/linoleic acid assay were used to evaluated the antioxidant activity.Compared with BHT and Asc A standards,the extration of blueberry leaves had better antioxidant activity.
出处
《食品研究与开发》
CAS
北大核心
2011年第3期44-47,共4页
Food Research and Development
基金
江苏省科技支撑项目(BE2009362)
关键词
蓝莓叶
黄酮
微波提取
优化
抗氧化
blueberry leaves
flavonoid
microwave extraction
optimization
antioxidant
