摘要
研究采用超声辅助法对黄芩中的黄酮类化合物进行提取并考察其抗氧化性能。探索了乙醇浓度、提取温度、料液比等工艺参数变化对黄酮收率的影响。当以60%的乙醇、1∶40的料液比、70℃提取1.5 h、超声辅助提取时间为40 min时,获得最高黄酮提取率为8.53%。黄芩黄酮具有抗氧化性且存在浓度依赖。
Ultrasonic assisted extraction of the flavonoids from Scutellaria baicalensis and its antioxygenic property were studied. The effects of ethanol concentration, extraction temperature and solid-liquid ratio on the yield of flavonoids were investigated.When the ethanol concentration was 60%, the ratio of material to liquid was 1∶40, the extraction temperature was 70 ℃, the extraction time was 1.5 h, and the ultrasonicassisted extraction time was 40 min, the highest extraction rate of flavonoids was 8.53%. The results of antioxidant activities for flavonoids from Scutellaria baicalensis increased significantly with the increase of concentration.
作者
辛莹娟
李祯
XIN Yingjuan;LI Zhen(Xianyang Vocational and Technical College,Xianyang,Shaanxi 712000,China)
出处
《陕西农业科学》
2021年第9期73-75,95,共4页
Shaanxi Journal of Agricultural Sciences
基金
咸阳职业技术学院2020年度院级课程思政建设研究与实践课题(项目编号:2020KCSZ152)
陕西省教育厅一般专项科学研究计划(项目编号:20JK0978)
咸阳职业技术学院科研基金项目(项目编号:2020KJC03)。
关键词
黄芩
黄酮
超声
抗氧化
Scutellaria baicalensis
Flavonoids
Ultrasound
Antioxidant
