摘要
[目的]采用超声辅助法提取山里红果中总黄酮,优化山里红果中总黄酮的提取工艺及考察总黄酮的抗氧化能力.[方法]依据单因素实验结果确定乙醇浓度、液料比、提取时间及提取温度为自变量,总黄酮提取率为响应值,设计响应面实验方案.[结果]最佳提取工艺为乙醇浓度62%,液料比26 mL/mg,提取时间21 min,提取温度52℃,最高提取率10.19%.[结论]山里红果总黄酮提取物具有较强的抗氧化能力.
[Objectives]The ultrasonic assisted extraction of total flavonoids from Crataegus pinnatifida Bge.var.major N.E.Br.Fruit was used to optimize the extraction process,and its antioxidant capacity was measured[Methods]On the basis of single factor experiment,the response surface experiment was designed with ethanol concentration,liquid-solid ratio,extraction time and temperature as independent variables,and the extraction rate of total flavonoids as a response value[Results]The optimum extraction process was as follows:ethanol concentration 62%,liquid-solid ratio 26 mL·mg^(-1),extraction time 21 min,extraction temperature 52℃,and the highest extraction rate was 10.19%[Conclusion]The antioxidant activity showed that the total flavonoids had significant antioxidant capacity.
作者
杨艳俊
杨秀东
张艳
YANG Yanjun;YANG Xiudong;ZHANG Yan(School of Chemistry and Pharmaceutical Engineering,Jilin Institute of Chemical Technology,Jilin 132022,China)
出处
《吉林化工学院学报》
CAS
2022年第1期1-9,共9页
Journal of Jilin Institute of Chemical Technology
关键词
山里红
超声提取工艺
总黄酮
响应面法
抗氧化活性
Crataegus pinnatifida Bge.var.major N.E.Br.
ultrasonic extraction process
total flavonoids
response surface method
antioxidant capacity
