山楂总黄酮提取及其抗氧化作用

Extraction and Antioxidantive of Total Flavones from Hawthorn

用微波提取法提取山楂总黄酮,探讨最佳提取条件及其抗氧化活性。研究表明最佳提取工艺条件为乙醇浓度50%、提取时间20min、微波功率300W、料液比1∶30(g/mL),总黄酮提取率可达13.4%;并以过氧化值(POV)为指标,研究了山楂总黄酮对猪油的抗氧化性能,其抗氧化效果明显。

Microwave extraction was applied to extraction total flavonoids from hawthorn, optimal extraction procession and antioxidant activity of total flavones were studied. The optimal extraction conditions were as follow.ethanol concentration was 50% ,the ratio of material to liquid was 1 ： 30 （g/mL）, microwave extraction time was 20min, microwave power was 300W. Under this conditions,extraction rate is up to 13.4%;antioxidant ability was valued by peroxide value （POV）. The antioxidant ability of flavones of hawthorn on lard was obvious in-vitro.