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中国精品科技期刊2020
洋葱黄酮的提取条件及抗氧化活性的研究[J]. 食品工业科技, 2013, (16): 91-94. DOI: 10.13386/j.issn1002-0306.2013.16.039
引用本文: 洋葱黄酮的提取条件及抗氧化活性的研究[J]. 食品工业科技, 2013, (16): 91-94. DOI: 10.13386/j.issn1002-0306.2013.16.039
Study on ethanol extraction process of onion and its antioxidant activity[J]. Science and Technology of Food Industry, 2013, (16): 91-94. DOI: 10.13386/j.issn1002-0306.2013.16.039
Citation: Study on ethanol extraction process of onion and its antioxidant activity[J]. Science and Technology of Food Industry, 2013, (16): 91-94. DOI: 10.13386/j.issn1002-0306.2013.16.039

洋葱黄酮的提取条件及抗氧化活性的研究

Study on ethanol extraction process of onion and its antioxidant activity

  • 摘要: 为研究超声波辅助乙醇提取洋葱黄酮最佳工艺和抗氧化活性。采用正交实验,研究乙醇体积分数、超声时间、浸提时间和料液比对洋葱黄酮提取量的影响,测定了在最优条件下提取洋葱黄酮的还原力和对羟自由基的清除率。结果表明,洋葱黄酮最佳提取工艺条件为乙醇浓度70%,超声波处理时间5min,浸提时间1.5h,料液比1∶15(m∶V),该条件下洋葱黄酮的提取量为40.17mg/g。0.5mg/mL洋葱黄酮与0.5mg/mLVC还原力相等;洋葱黄酮对羟自由基的清除率随着溶液浓度(0~1.2mg/mL)的增加而增大,浓度为1.2mg/mL的黄酮溶液清除率为32.42%。实验表明洋葱黄酮提取物具有较强的抗氧化活性,可作为抗氧化剂或为研制功能食品提供资源。 

     

    Abstract: The optimum ethanol extraction process of onion flavonoids extracts by using ultrasonic wave, and antioxidant activity in vitro of the extracts were investigated. Ethanol was used as the extraction solvent, flavonoids of extracts were used to measure the extraction. Optimum conditions of extracting ethanol flavonoids extracts from onion was obtained by orthogonal experiment. Reducing power and scavenging to hydroxyl free radical were used to determine the antioxidant activity of the extracts. Results showed that optimum extraction conditions were as follows:ethanol concentration 70% , ultrasonic time 5min, material/liquid ratio 1∶15 (m∶V) , extracting time 1.5h. Under these above optimum conditions, the extraction content could reach 40.17mg/mL. The reducing power of 0.5mg/mL ethanol extracts was equal to 0.5mg/mL V C . Ethanol extracts from onion on hydroxyl free radical scavenging rate increased with the concentration ( 0 ~ 1 . 2mg / mL ) raising , when the concentration was 1.2mg/mL, the scavenging rate was 32.42% . Experiments showed that onion flavonoids extract had strong antioxidant activity , which could be used as antioxidants or provide resources for the development of functional food.

     

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