作　　者： ; ; ; ;

机构地区： 广西大学轻工与食品工程学院

出　　处： 《四川食品与发酵》 2006年第5期32-36,共5页

摘　　要： 采用单因素实验与正交实验的方法对影响仙人掌黄酮提取率的主要因素进行了研究,确定了仙人掌黄酮的最佳提取工艺为:以70%的乙醇溶液,按1:2的固液比,在80℃水浴的条件下浸提50min。并与添加芦丁和抗坏血酸的猪油样品作对照对其抗氧化活性进行了研究。在相同条件下,添加抗坏血酸和芦丁的猪油POV值大于添加提取液的样品,说明仙人掌提取液样品具有一定的抗氧化性,其抗氧化活性强于芦丁和抗坏血酸。 Main factors effecting extraction of the flavonoid from cactus were studied by single factor and orthogonal experiments, and flavonoid antioxidative activity was studied by comparing with rutin and ascorbic acid. The results showed that the highest extraction rate of flavonoids could be obtained with 70% aqueous ethanol refluxing at a ration of solid to liquid as 1：2,at 80℃ and vibrating extraction 50 min. The Peroxide Value of fat was used to study the antioxidative activity of the extract, meanwhile, compared with the turin and ascorbic acid, the experiment indicated that the extract have stronger antioxidative activity than the rutin and ascorbic acid.

关 键 词： 仙人掌 黄酮 提取 抗氧化 过氧化值

领　　域： [生物学]