[Objectives]The research aimed to study extraction technology of flavonoids from mung bean hull and determine their antioxidant activity.[Methods]Mung bean hull was taken as raw material,and extraction technology was ...[Objectives]The research aimed to study extraction technology of flavonoids from mung bean hull and determine their antioxidant activity.[Methods]Mung bean hull was taken as raw material,and extraction technology was freeze thaw assisted ultrasound,and ethanol aqueous solution was taken as solvent.Solid-liquid ratio,ethanol volume fraction,ultrasonic power and time were taken as variables to carry out single-factor experiments,to determine scavenging abilities of flavonoids from mung bean hull to DPPH radical and hydroxyl radical.[Results]The optimal extraction process of flavonoids was as below:1∶15 of solid-liquid ratio,70%of ethanol volume fraction,120 W of ultrasonic power and 80's of ultrasonic time.At this time,extraction rate of flavonoids was 4.07 mg/g.Scavenging activities of flavonoids from mung bean hull to DPPH radical and hydroxyl radical were 57.64%and 42.19%,respectively.[Conclusions]Freeze thaw assisted ultrasound was suitable for extracting flavonoids from mung bean hull.展开更多
研究了绿豆总黄酮的提取工艺。通过对固液比、乙醇体积分数、提取温度与提取时间的单因素实验确定水平点,设计4因素3水平实验,选用L9(34)正交表,优选绿豆总黄酮的最佳提取工艺为固液比1∶50,φ(乙醇)为40%,提取温度70℃,提取时间120 m i...研究了绿豆总黄酮的提取工艺。通过对固液比、乙醇体积分数、提取温度与提取时间的单因素实验确定水平点,设计4因素3水平实验,选用L9(34)正交表,优选绿豆总黄酮的最佳提取工艺为固液比1∶50,φ(乙醇)为40%,提取温度70℃,提取时间120 m in。在此基础上得到绿豆皮中总黄酮的提取量为27.57 mg/g,且5次平行的相对标准偏差为0.75%,总黄酮的平均回收率达97.5%。展开更多
基金Scientific Research Project of Nanjing Polytechnic Institute。
文摘[Objectives]The research aimed to study extraction technology of flavonoids from mung bean hull and determine their antioxidant activity.[Methods]Mung bean hull was taken as raw material,and extraction technology was freeze thaw assisted ultrasound,and ethanol aqueous solution was taken as solvent.Solid-liquid ratio,ethanol volume fraction,ultrasonic power and time were taken as variables to carry out single-factor experiments,to determine scavenging abilities of flavonoids from mung bean hull to DPPH radical and hydroxyl radical.[Results]The optimal extraction process of flavonoids was as below:1∶15 of solid-liquid ratio,70%of ethanol volume fraction,120 W of ultrasonic power and 80's of ultrasonic time.At this time,extraction rate of flavonoids was 4.07 mg/g.Scavenging activities of flavonoids from mung bean hull to DPPH radical and hydroxyl radical were 57.64%and 42.19%,respectively.[Conclusions]Freeze thaw assisted ultrasound was suitable for extracting flavonoids from mung bean hull.
文摘利用正交试验方法优化得到绿豆皮中总黄酮的最佳提取工艺。以芦丁为标准品,采用分光光度法在510 nm下对提取液中总黄酮含量进行测定。通过提取时间、乙醇体积分数、提取温度、固液比与提取次数5个因素的单因素试验,设计L16(45)正交试验筛选最佳工艺。结果表明:提取时间150 m in,乙醇体积分数50%,提取温度80℃,固液比1∶10,提取次数2次,绿豆皮中总黄酮的提取量为3.879 mg/g,平均回收率为100.84%,精密度试验RSD为0.18%。
文摘研究了绿豆总黄酮的提取工艺。通过对固液比、乙醇体积分数、提取温度与提取时间的单因素实验确定水平点,设计4因素3水平实验,选用L9(34)正交表,优选绿豆总黄酮的最佳提取工艺为固液比1∶50,φ(乙醇)为40%,提取温度70℃,提取时间120 m in。在此基础上得到绿豆皮中总黄酮的提取量为27.57 mg/g,且5次平行的相对标准偏差为0.75%,总黄酮的平均回收率达97.5%。
