摘要
采用微波辅助乙醇提取花椒叶黄酮,并对其抗氧化活性进行研究。在单因素探究试验的基础上,通过正交试验对单因素试验选取的水平进行工艺优化,得到最佳工艺条件:乙醇体积分数70%、微波温度60℃、微波时间6min、微波功率400 W、料液比1∶30(g/mL),此条件下花椒叶黄酮的提取率为7.418%。抗氧化实验结果表明花椒叶黄酮对羟自由基和亚硝酸盐均有一定的清除作用。
Using ethanol as the solvent,flavonoids in Zanthoxylumbungeanum leaves are extracted by microwave-assisted extraction and the antioxidant activity is studied.The extraction technologies are optimized through orthogonal test based on single factor experiment.The results show that the optimum conditions are ethanol volume fraction of 70%,microwave temperature of 60 ℃,microwave treatment time of 6 min,microwave power of 400 W,ratio of solid to solvent of 1∶30 （g/mL）,and the extraction rate of flavonoids is 7.418%.The antioxidant activity experimental results show that the flavonoids from Zanthoxylum bungeanum leaves have better cleaning effect on hydroxyl free radicals and nitrite.
出处
《中国调味品》
CAS
北大核心
2015年第7期16-20,共5页
China Condiment
基金
陕西省教育厅2012年科学研究项目计划(12JK0602)
关键词
微波辅助
黄酮
提取
抗氧化活性
microwave-assisted
flavonoids
extraction
antioxidant activity
