摘要
采用正交设计试验优化甘草总黄酮提取工艺,并研究其自由基清除活性。结果显示:超声波辅助提取甘草总黄酮的最佳提取工艺:乙醇浓度为75%、料液比为1∶25、超声频率为350 W,超声时间为25 min。总黄酮得率为1.943%;甘草总黄酮对自由基的清除能力随浓度的增大而增强,当溶液浓度达到1.1296mg/mL时,甘草总黄酮对羟自由基(.OH)的清除率达到了55.73%,对超氧自由基(O2-.)的清除率达到50%。甘草总黄酮是一种天然有效的自由基清除剂,具有一定的抗氧化活性。
The extraction technology of flavonoids in the licorice was studied according to the orthogonal design in this paper.The optimum extraction process of total flavonoids from Licorice wasthe concentration of ethanol 75 %,ratio of material to liquid 1∶25,ultrasonic frequency 350 W,ultrasonic time 25 min.The average extraction rate of flavonoids was 1.943 %.Total flavonoids from licorice has the ability to reduce oxygen radicals and the hydroxyl radicals.When the solution concentration is 1.129 6 mg/mL,the scavenging rate of crude flavonoids on hydroxyl radical reached 55.73 %,the removal rate of crude flavonoids to clear superoixide radical（O2-·）is 50 %.Suggesting that it would be an effctive natural free radical scavenger.
出处
《食品研究与开发》
CAS
北大核心
2011年第9期79-81,共3页
Food Research and Development
关键词
超声波
甘草
黄酮
自由基
提取
ultrasonic
licorice
flavonoids
free radicals
extraction
