摘要
采用用正交试验优化杨梅叶中总黄酮的最佳提取工艺条件。以杨梅叶为原料,在乙醇体积分数65%、料液比1:30(g/mL)、提取时间1.5h、提取次数3次条件下,总黄酮提取率为3.34%。测定杨梅叶中总黄酮的体外抗氧化活性活性,结果表明:杨梅叶总黄酮对羟自由基、超氧阴离子自由基均有较强的清除作用,是一种天然有效的抗氧化剂。
An L9（34） orthogonal array design was employed to optimize the extraction of total flavonoids from bayberry（Myrica rubra Sieb.et Zucc.） leaves.The in vitro antioxidant activity of total flavonoids extracted was evaluated by determining their scavenging capacity against hydroxyl radicals and superoxide anions.The optimum extraction conditions were determined as follows： 65% aqueous ethanol solution as extraction solvent at a material/liquid ratio of 1：30（g/mL） for triple repeated extractions for 1.5 h each time and the extraction rate is 3.34%.Total flavonoids from bayberry leaves could strongly scavenge hydroxyl and superoxide anion free radicals,thus being a powerful natural antioxidant.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第20期26-29,共4页
Food Science
基金
浙江省自然科学基金项目(Y2110865)
关键词
杨梅叶
总黄酮
提取工艺
抗氧化活性
bayberry leaves
total flavonoids
extraction conditions
antioxidant activity
