作　　者： ; ;

机构地区： 广州大学化学化工学院

出　　处： 《食品科学》 2010年第14期97-100,共4页

摘　　要： 对连续逆流法提取亮叶杨桐叶中类黄酮的工艺条件进行优化,研究逆流提取的级数、提取温度、加水量和提取时间对提取率的影响。结果表明:在4级逆流提取、提取温度100℃、亮叶杨桐叶与水的料液比为1:30(g/mL)、提取总时间55min、各级提取时间依次为25、15、10min和5min时,提取率最高。抗氧化实验表明:亮叶杨桐叶中所含有的类黄酮清除DPPH自由基的能力显著高于BHT。 In order to optimize conditions for the continuous countercurrent extraction （CCE） of flavonoids from Adinandra nitida leaves,the effects of countercurrent extraction stage,extraction temperature,amount of added water and extraction duration on flavonoids yield were explored in this study.The optimal extraction conditions were found to be： 4 stages for countercurrent extraction,extraction temperature of 100 ℃,material/water ratio of 1：30 （g/mL） and total extraction duration of 55 min with 25,15,10 min and 5 min for each stage.The DPPH free radical scavenging capacity of the flavonoids extract obtained under the above conditions was obviously stronger than that of BHT,an antioxidant widely used in the food industry.

关 键 词： 亮叶杨桐 类黄酮 连续逆流提取技术 抗氧化

领　　域： [化学工程] [农业科学] [农业科学]