摘要
本文采用紫色洋葱皮为原料,乙醇为提取剂。在单因素试验的基础上,进行正交试验,确定最佳的提取参数条件为:乙醇浓度80%、提取温度为70℃、料液比为1∶35和提取时间为50min,在此最佳条件下,总黄酮提取率为3.61%。通过对小鼠模型甲乙两组的对照,给予紫洋葱皮总黄酮溶液的模型甲组有明显消退过敏症状的现象,且逐渐与正常对照组的小鼠处于同种状态,未给药的模型乙组过敏症状不但不减退,反而更加严重,由此可以确定紫洋葱皮中的总黄酮是具有抗过敏活性的。
Taking purple onion peel as raw material and ethanol as extracting agent, optimum extraction conditions were confirmed by orthogonal tests based on single factor experiment. And extraction rate of total flavonoids was 3.61% under 80% ethanol, extraction temperature 70℃, ration of material to liquid 1：35 and extraction time 50min conditions. Allergic mice model was established to test anti-allergic effects of total flavonoids, results showed that total flavonoids were effective to relieve allergic symptoms and recovered to normal at finally. So, total flavonoids from purple onion peel potentiate anti-allergic activity.
出处
《粮油加工（电子版）》
2015年第1期55-59,共5页
Machinery for Cereals Oil and Food Processing Main Contents
基金
大学生创新课题(吉农院字[2014]第084号)
关键词
紫洋葱皮
总黄酮
乙醇
抗过敏活性
purple onion peel
total flavonoids
ethanol
anti-allergic activity
