[1]李敬,尤颖,吕惠丽.韭菜籽黄酮的微波辅助提取及其抗氧化活性研究[J].中国调味品,2021,46(6):1-4.
　Study on extraction of total flavonoids from Allium tuberosum seed by microwave and its antioxidant activity[J].CHINA CONDIMENT,2021,46(6):1-4.
点击复制

韭菜籽黄酮的微波辅助提取及其抗氧化活性研究()
分享到：

《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年6期
页码:
1-4
栏目:
出版日期:
2021-06-15

文章信息/Info

Title:
Study on extraction of total flavonoids from Allium tuberosum seed by microwave and its antioxidant activity
作者:
李敬; 尤颖; 吕惠丽
文献标志码:
A
摘要:
实验以韭菜籽为原料，确定了微波辅助法提取韭菜籽总黄酮的最佳工艺为：60%乙醇，微波时间4 min，料液比1∶20(g/mL)，微波功率350 W，提取率为76.36‰。进一步对提取的韭菜籽总黄酮进行抗氧化活性研究，发现韭菜籽总黄酮对DPPH·和·OH均具有一定的清除作用，在实验所选范围内，最高清除率分别为82.36%和61.20%，表明韭菜籽可以作为天然抗氧化剂进行开发利用。
Abstract:
Using allium tuberosum seed as raw material, the optimal microwave-assisted extraction of total flavonoids from allium tuberosum seed was determined as follows: 60% ethanol, microwave time 4 min, solid-liquid ratio 1∶20(g/mL), microwave power 350 W, and the extraction rate was 76.36‰.The antioxidant activity of total flavonoids extracted from allium tuberosum seed was further studied, and it was found that the total flavonoids from allium tuberosum seed had a certain scavenging effect on DPPH· and ·OH. The highest scavenging rates were 82.36% and 61.20% respectively in the selected range of the experiment, indicating that allium tuberosum seed could be exploited and utilized as a natural antioxidant.
更新日期/Last Update: 2021-06-15