摘要
在单因素试验的基础上,结合响应面法优化黄果梨总黄酮提取工艺,并对黄果梨总黄酮的体外抗氧化活性进行评估。结果表明:黄果梨黄酮的最佳提取工艺为超声时间70 min、料液比1∶40(g/mL)、乙醇体积分数56%、超声功率640 W,在此条件下黄果梨总黄酮得率为(14.38±0.02)%,且具有较好的抗氧化活性。
On the basis of single factor experiment,the extraction process of total flavonoids from Pyrus bretschneideri Rehd.was optimized by response surface methodology,and the antioxidant activity of total flavonoids from Pyrus bretschneideri Rehd.was evaluated in vitro.The results showed that the best extraction conditions were ultrasonic time 70 min,material to liquid ratio 1∶40(g/mL),ethanol volume fraction 56%and ultrasonic power 640 W.Under these conditions,the total flavonoids yield of Pyrus bretschneideri Rehd.was(14.38±0.02)%,and it had good antioxidant activity.
作者
薛婧
胡金丽
宋洋波
许丹
曹效海
王树林
XUE Jing;HU Jin-li;SONG Yang-bo;XU Dan;CAO Xiao-hai;WANG Shu-lin(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,Qinghai,China;Department of Public Health,Medical College,Qinghai University,Xining 810016,Qinghai,China;United Laboratory of Food Research and Testing of Qinghai-Gansu,Xining 810016,Qinghai,China)
出处
《粮食与油脂》
北大核心
2023年第1期92-96,共5页
Cereals & Oils
基金
青海璟泉竞蹉项目(服务)(2020)
关键词
黄果梨
总黄酮
提取工艺
抗氧化活性
Pyrus bretschneideri Rehd.
total flavonoid
extraction process
antioxidant activity
