摘要
试验主要研究了野生灰条菜中维生素C提取工艺及其抗氧化活性。通过响应面分析法确定灰条菜中维生素C提取的最佳工艺条件,即超声波功率为276 W,超声波时间为40 min,提取温度为40℃,液料比值为11 m L/g。同时试验结果表明,灰条菜维生素C对羟自由基和超氧阴离子自由基具有较强清除能力,因此,灰条菜中维生素C具有较强的抗氧化活性。
This study mainly discussed the extraction of vitamin C from wild Chenopodium album and its antioxidant activity. The optimum extraction condition of vitamin C from wild Chenopodium album was determined by response surface method, such as ultrasonic power for 276 W, ultrasonic time for 40 min, extraction temperature for 40 ℃, solution and material ratio for 11 m L/g. And the experimental results showed that vitamin C from wild Chenopodium album had strong scavenging ability to hydroxyl free radical and superoxide anion free radical, so vitamin C from wild Chenopodium album had strong antioxidant activity.
出处
《食品工业》
CAS
北大核心
2018年第3期1-4,共4页
The Food Industry
基金
海南省高等学校科学研究项目"海南可食用野菜资源调查及特色品种营养成分的分析研究"(编号:hnky2016-76)
关键词
灰条菜
维生素C
提取
抗氧化活性
Chenopodium album
vitamin C
extraction
antioxidant activity
