摘要
以灰灰菜为原料,采用微波辅助提取黄酮类化合物,研究各因素对黄酮提取率的影响及其抗氧化性。在单因素的基础上,通过正交试验确定提取黄酮类化合物的最佳工艺条件。结果表明:从灰灰菜中提取黄酮的最佳工艺为:微波功率为400 W,辐射时间为5 min,微波处理温度为50℃,乙醇体积分数为80%,此条件下灰灰菜黄酮类化合物的提取率为0.384 2%,并且灰灰菜黄酮化合物有较好的清除DPPH自由基的作用。
The microwave assisted extraction of flavonoids and their antibacterial properties were studied, study the effects factors on the extraction yield offlavonoids and antioxidant activity. On the basis of single factor, determine the optimum process conditions of extracting flavonoids through orthogonal test. Results show that： the best technology of flavonoids extracted from HuiHuiCai as： microwave power is 400 W, time of radiation for 5 min, microwave processing temperature is 50 ℃, the ethanol concentration was 80%, and this condition HuiHuiCai flavonoids extraction yield of 0.384 2%, and HuiHuiCai yellow ketone compound has jzood clearing DPPH free radical action.
出处
《食品工业》
北大核心
2013年第9期114-117,共4页
The Food Industry
关键词
灰灰菜
黄酮类化合物
提取
抗氧化性
vChenopodium album Linn.
Flavonoids
extraction
antioxidant activity
