摘要
采用温水静态浸提、温水减压浸提、热水动态浸提、沸水回流浸提4种方式处理新鲜和干燥蒲公英原料,分析浸提过程中蒲公英提取液中多糖和黄酮含量及抗氧化活性变化。结果表明:浸提新鲜和干燥蒲公英得到提取液的抗氧化活性较好,其抗氧化活性与提取液中黄酮含量密切相关,抗氧化浸提效果依次为:50℃温水减压浸提、50℃温水静态浸提、80℃热水动态浸提、100℃沸水回流浸提,蒲公英提取液中多糖含量均低于黄酮含量。
The fresh and dried dandelions were treated in warm water by static and vacuum extraction, hot-water extraction, and current boiling-water extraction. The antioxidant activity, contents of polysaccharides and flavonoids in dandelion extract were analyzed during leaching process. The results showed that the antioxidant activity of extract from fresh and dried dandelion was better, closely related to flavonoids content in solution, and the antioxidant leaching effect was as follows： vacuum extraction in 50 ℃ water, static extraction in 50 ℃ water, dynamic extraction in 80 ℃ water, current extraction in 100 ℃water, the polysaccharides content was lower than flavonoids content in dandelion extract.
出处
《食品科技》
CAS
北大核心
2018年第2期253-258,共6页
Food Science and Technology
基金
绥化学院寒地黑土经济与文化研究项目(H201701007)
绥化学院科技项目(K1501004)
关键词
蒲公英
多糖
黄酮
抗氧化性
dandelion
polysaccharide
flavonoids
antioxidant activity
