食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
2期
29-33
,共5页
西红花%总黄酮%正交试验%抗氧化活性
西紅花%總黃酮%正交試驗%抗氧化活性
서홍화%총황동%정교시험%항양화활성
Crocus Sativus%flavonoid%orthogonal design%antioxidant activity
研究西红花花瓣总黄酮的提取最优条件及抗氧化活性.采用L9(34)正交试验设计,考察了提取温度、时间、乙醇浓度、提取次数等因素对西红花花瓣总黄酮提取效果的影响.采用·OH自由基、·DPPH自由基体系,对西红花花瓣总黄酮的抗氧化活性进行研究.结果表明最佳提取条件为,乙醇浓度为60%,提取温度为70℃,提取时间为2 h,提取次数为3次.抗氧化结果表明,西红花花瓣总黄酮对·OH自由基、·DPPH自由基均有较好的清除作用,并与浓度呈一定依赖关系.最优条件下总黄酮得率达20.451 mg/g,西红花花瓣总黄酮对两种自由基均有不同程度的清除作用.
研究西紅花花瓣總黃酮的提取最優條件及抗氧化活性.採用L9(34)正交試驗設計,攷察瞭提取溫度、時間、乙醇濃度、提取次數等因素對西紅花花瓣總黃酮提取效果的影響.採用·OH自由基、·DPPH自由基體繫,對西紅花花瓣總黃酮的抗氧化活性進行研究.結果錶明最佳提取條件為,乙醇濃度為60%,提取溫度為70℃,提取時間為2 h,提取次數為3次.抗氧化結果錶明,西紅花花瓣總黃酮對·OH自由基、·DPPH自由基均有較好的清除作用,併與濃度呈一定依賴關繫.最優條件下總黃酮得率達20.451 mg/g,西紅花花瓣總黃酮對兩種自由基均有不同程度的清除作用.
연구서홍화화판총황동적제취최우조건급항양화활성.채용L9(34)정교시험설계,고찰료제취온도、시간、을순농도、제취차수등인소대서홍화화판총황동제취효과적영향.채용·OH자유기、·DPPH자유기체계,대서홍화화판총황동적항양화활성진행연구.결과표명최가제취조건위,을순농도위60%,제취온도위70℃,제취시간위2 h,제취차수위3차.항양화결과표명,서홍화화판총황동대·OH자유기、·DPPH자유기균유교호적청제작용,병여농도정일정의뢰관계.최우조건하총황동득솔체20.451 mg/g,서홍화화판총황동대량충자유기균유불동정도적청제작용.
@@@@The extraction technology optimized by orthogonal design L9 (34), while flavonoid of Crocus Sativus Petals adopted as indexes. Factors of temperature, extraction time, ethanol concentration, and extraction frequency were evaluated for their effects on extraction process. The antioxidant activities of flavonoid extracts were evaluated by the scavenging power of two free radicals like·DPPH and·OH. The results showed that the best extraction technology was 60 % ethanol, 2 hour of reflux, and 3 times of extraction. The content of falconoid reached 20.451 mg/g. Antioxidant results indicated that the scavenging effect on two free radicals by flavonoid extracts were obvious, and the scavenging effects depended on the concentration of the flavonoid extracts.
