摘要
主要研究了闪式提取刺玫果熊果酸的工艺及其抗氧化性。通过响应面分析法确定闪式提取刺玫果熊果酸的最佳工艺条件,即液料比值16.7 mL/g,闪式提取时间90 s,闪式提取温度70℃,乙醇体积分数75.4%。同时试验结果表明,刺玫果熊果酸对羟自由基和超氧阴离子自由基具有较强清除能力,因此,刺玫果熊果酸具有较好的抗氧化活性。
This study mainly discussed the flash extraction of ursolic acid from Rosa davurica and its antioxidant activity. The optimum flash extraction condition of ursolic acid from Rosa davurica was determined by response surface method, such as solution and material ratio for 16.7 mL/g, flash extraction time for 90 s, flash extraction temperature for 70℃, ethanol concentration for 75.4%. And the experimental results showed that ursolic acid from Rosa davurica had strong scavenging ability to hydroxyl free radical and superoxide anion free radical, so ursolic acid from Rosa davurica had strong antioxidant activity.
出处
《食品工业》
北大核心
2017年第9期18-21,共4页
The Food Industry
关键词
刺玫果
熊果酸
闪式提取
抗氧化性
响应面法
Rosa davurica
ursolic acid
flash extraction
antioxidant activity
response surface method
