CAJ | 학술논문

采用溶剂浸提法提取红小豆芽菜中的酚类化合物，在单因素实验的基础上，考察了料液比、乙醇浓度、浸提温度和浸提时间对红小豆芽菜中总酚提取量及其抗氧化能力的影响，得到的最佳提取工艺为：料液比1∶15，乙醇浓度50%，水浴温度30℃，浸提时间1.5 h。经验证实验确定提取次数为2次，总酚提取量为1.53 mgGAE·gDM-1，亚铁还原能力（FRAP）为4.96μmolTE·gDM-1。
채용용제침제법제취홍소두아채중적분류화합물，재단인소실험적기출상，고찰료료액비、을순농도、침제온도화침제시간대홍소두아채중총분제취량급기항양화능력적영향，득도적최가제취공예위：료액비1∶15，을순농도50%，수욕온도30℃，침제시간1.5 h。경험증실험학정제취차수위2차，총분제취량위1.53 mgGAE·gDM-1，아철환원능력（FRAP）위4.96μmolTE·gDM-1。
The phenolic compounds of red bean sprouts were extracted by solvent extracting method. On the basis of single-factor experiment,solid-liquid ratio,the effects of ethanol concentration,extraction temperature and time on total phenolic contents and antioxidant activities were studied. The optimum extraction condition included 1∶15 rate of solid to solution,50% ethanol,30 ℃and 1.5 h. Through the validation test,the extraction process was performed for 2 times. The total phenolic content was 1.53 mg GAE·gDM-1,and the ferric reducing antioxidant power(FRAP)was 4.96μmolTE·gDM-1.