[1]李杰,普玲玲,王李雪,等.花椒黄铜提取工艺及体外抗氧化活性研究[J].中国调味品,2019,(09):94-100.
[J].CHINA CONDIMENT,2019,(09):94-100.
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花椒黄铜提取工艺及体外抗氧化活性研究()
《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]
- 卷:
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- 期数:
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2019年09期
- 页码:
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94-100
- 栏目:
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- 出版日期:
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2019-09-20
文章信息/Info
- 作者:
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李杰; 普玲玲; 王李雪; 赵雨
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- 文献标志码:
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A
- Abstract:
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On the basis of single factor experiments, Box-Behnken experiment design was adopted to arrange the tests, BP neural network combined with genetic algorithm were used to optimize the extraction process of Zanthoxylum bungeanum flavonoid, the extracorporeal anti-oxidation activity of Zanthoxylum bungeanum flavonoid extraction solution were also studied．The results showed that the optimal extraction process conditions of Zanthoxylum bungeanum flavonoid were ethanol volume fraction 57%, extraction time 94 minutes, extraction temperature 63℃, solid-liquid ratio 1:28 g/mL. The results of extracorporeal anti-oxidation activity experiments of Zanthoxylum bungeanum flavonoid extraction solution showed that the IC50 clearance rate of ?OH, DPPH? and ABTS+? could reach 0.0371mg/mL, 0.0829mg/mL and 0.0175mg/mL respectively. The experiments also indicated that Zanthoxylum bungeanum flavonoid have quite strong free radical scavenging ability and anti-oxidation activity.
更新日期/Last Update:
2020-06-23