作　　者： ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《广东农业科学》 2006年第12期67-70,共4页

摘　　要： 对乙醇提取柿叶中黄酮类物质的影响因素研究结果表明,柿叶中黄酮类物质在提取时间为3h条件下的最佳参数组合是:乙醇浓度为80%,料液比为1∶25,提取温度为85℃。抗氧化试验结果显示,柿叶黄酮类物质可有效延缓油脂脂质过氧化反应,其抗氧化性明显优于维生素C和茶多酚,表明该黄酮类物质是一种很有潜力的天然、安全、高效的油脂抗氧化剂。 The ethanol extraction conditions of flavonoids from leaves of Diospyros kaki and their antioxidant activities were studied simultaneously. The best extraction technological condition was; ethanol concentration 85 %, the ratio of solid to liquid 1 ：25 and extracting temperature 85℃ for extracting time 3h according to the orthogonal experiment. Anti oxidative effect of flavonoids from leaves of Diospyros kakl on lard was studied. The results showed that flavonoids could inhibit the reaction of lipid peroxidation of oil significantly. The anti - oxidative effect of flavonoids on lard was better than Vc and polyphenols. Flavonoids was a potential products of natural,safe and effective antioxidant.

关 键 词： 柿叶 黄酮类物质 提取 抗氧化性

领　　域： [农业科学] [农业科学]