微波辅助法提取柿子黄酮及抗氧化活性研究
详细信息Study on micro-assisted extracting and antioxidant activity of flavonoids from the persimmon fruit
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摘要: 采用微波辅助法提取柿子黄酮,探讨提取过程中各因素对黄酮提取量的影响,并测定了柿子黄酮的抗氧化活性。结果表明,微波辅助法提取柿子黄酮的最佳工艺条件为:乙醇浓度70%、微波功率600W、提取时间150s、料液比1:30,黄酮提取量为42.4mg/g;柿子黄酮具有良好的还原能力,其还原能力随着浓度的增大而增大,但弱于VC;柿子黄酮对羟基自由基有一定清除作用,清除率在样品浓度为0.6mg/mL时达到最大,为68.70%。该法简便、快捷、重复性好,可用于柿子黄酮的提取和测定。Abstract: The optimum process conditions of extracting flavonoids from the persimmon fruit by microwave aided method were studied through factor analysis method and orthogonal experiment, and the antioxidant activity was determined.Results showed that the optimum extraction parameters were identified as follows:ethanol concentration of 70%, microwave power of 600W, microwave time of 150s, material-to-liquid ratio of 1:30, and the extraction amount of flavonoids was 42.4mg/g.The total antioxidant ability of persimmon flavonoids became greater with the concentration range increasing, but inferior to VC.The persimmon flavonoids had certain scavenging action to the hydroxyl free radical, the clearance rate reached 68.70% when the sample density was 0.6mg/mL.This method was simple, repeatable and convenience, and could be used for the extraction and determination of total flavonoids from persimmon.
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