摘要
为探讨酸荔枝核总黄酮的提取工艺及体外抗氧化作用。采用正交试验乙醇热浸的方法考察提取溶剂浓度、提取时间、料液比等因素对酸荔枝核总黄酮提取率的影响。结果以液固比20∶1,提取时间30min,乙醇体积百分数为95%vol这3个因素为最佳。酸荔枝核中总黄酮对DPPH和氧自由基这2种自由基有很好的清除作用以及还原能力。
The best extraction conditions of total flavonoids from acid litchi seeds and its antioxidant activity in vitro were investigated. The orthogo- nal test was employed to evaluate the effects of three factors including ethanol concentration, extracttion time and material／solvent ratio on the extrac- tion yield. The optimum technology was as follows： materialksolvent ratio 20：1, extracttion time 30min and the ethanol concentration 95%vol. Total flavonoids from acid litchi seeds have good scavenging effect and reducing power against DPPH and oxygen free radical.
出处
《中国酿造》
CAS
2013年第7期104-106,122,共4页
China Brewing
基金
广西教育厅科研项目(201010LX373
201106LX441
200103YB114)
广西教育厅优秀人才计划项目(20124147)
广西高校大学生创新计划项目(QJCX201318)
关键词
酸荔枝核
总黄酮
抗氧化
提取工艺
acid litchi seeds
total flavonoids
antioxidant
extraction process
