CAJ | 학술논문

采用乙醇浸提法提取糙米黄酮。在单因素试验的基础上，通过正交试验确定糙米黄酮的最佳提取工艺条件：提取温度70℃，提取时间5 h ，料液比（g∶mL ）1∶30，乙醇体积分数40％，在此条件下糙米黄酮的提取量为0.6891 mg/g。和维生素C对比，考察糙米黄酮对羟自由基（?OH ）的清除能力，结果为糙米黄酮对羟自由基具有较强的清除能力，且在同质量浓度下，糙米黄酮对羟自由基的清除能力＞维生素C对羟自由基的清除能力。
채용을순침제법제취조미황동。재단인소시험적기출상，통과정교시험학정조미황동적최가제취공예조건：제취온도70℃，제취시간5 h ，료액비（g∶mL ）1∶30，을순체적분수40％，재차조건하조미황동적제취량위0.6891 mg/g。화유생소C대비，고찰조미황동대간자유기（?OH ）적청제능력，결과위조미황동대간자유기구유교강적청제능력，차재동질량농도하，조미황동대간자유기적청제능력＞유생소C대간자유기적청제능력。
The extraction technology of total flavonoids from brown rice with alcohol was studied .Based on single factor test , orthogonal design was used to optimize technology for extracting flavonoids from brown rice .The best extraction conditions were determined as below :extraction temperature 70 ℃ ,ex-traction time 5 h ,ratio of material-liquid (g∶mL ) 1∶30 ,concentration of alcohol 40% .Under these con-ditions ,extraction amount of flavonoids from brown rice was 0.689 1 mg/g .Hydroxyl free radical (?OH) scavenging capacity of flavonoids from brown rice was compared with vitamin C .Flavonoids of brown rice had a strong scavenging capacity on hydroxyl free radicals .Compared with vitamin C in the same quality concentration ,the scavenging capacity on hydroxyl free radicals of flavonoids from brown rice was stronger than that of vitamin C .