CAJ | 학술논문

以云南雪莲果为原料，采用醇提法提取有效成分，用邻二氮菲-Fe2+法测定雪莲果醇提物清除·OH（羟自由基）的能力。研究了乙醇质量分数、提取温度、提取时间、料液比对醇提物抗氧化性能的影响，确定了最佳提取条件为：乙醇质量分数为40%、提取温度80℃、提取时间2.5 h、料液比1∶20（g∶mL），雪莲果醇提物对·OH的清除率为81.6%。
이운남설련과위원료，채용순제법제취유효성분，용린이담비-Fe2+법측정설련과순제물청제·OH（간자유기）적능력。연구료을순질량분수、제취온도、제취시간、료액비대순제물항양화성능적영향，학정료최가제취조건위：을순질량분수위40%、제취온도80℃、제취시간2.5 h、료액비1∶20（g∶mL），설련과순제물대·OH적청제솔위81.6%。
In this study, yacon were used as raw material to extract active ingredients with alcohol. The method of phenanthroline-Fe2+reaction system was used to measure the scavenging ability of ·OH free radical. The best level of the factors including ethanol concentration, extraction temperature, extraction time and the ratio of weight of the Yacon to volume of solvent were affected on antioxidant activity. The optimal extraction conditions were as follows:40%ethanol as extraction solvent, extraction time 2.5 h, temperature 80℃,ratio of material to solvent 1∶ 20 (g∶ mL). Under these conditions, the scavenging ability of ·OH free radical of Yacon alcohol extraction was up to 81.6%.