[1]张玲玲,孙芬芳,张蓉希.响应面法优化提取丁香中的总黄酮及抗氧化性研究[J].中国调味品,2019,(11):40-43.
 Study on Optimization of Extraction Conditions for Flavonoids from clove by esponse Surface Methodology and Its Antioxidant Activities[J].CHINA CONDIMENT,2019,(11):40-43.
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响应面法优化提取丁香中的总黄酮及抗氧化性研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年11期
页码:
40-43
栏目:
出版日期:
2019-11-20

文章信息/Info

Title:
Study on Optimization of Extraction Conditions for Flavonoids from clove by esponse Surface Methodology and Its Antioxidant Activities
作者:
张玲玲孙芬芳张蓉希
文献标志码:
A
摘要:
以丁香为原料,以乙醇浓度、液料比、超声提取时间超声提取温度为考察因素,以总黄酮的提取率为考察指标,在单因素实验基础上,利用响应面法对提取条件进行了优化,并对丁香总黄酮的抗氧化性进行研究。结果表明:乙醇浓度61%,液料比46:1,提取时间61min,提取温度50提取率12.11%。DPPH(1,1-二苯基-2-三硝基苯肼)自由基清除实验表明,丁香中的总黄酮具有比较明显的抗氧化活性,当浓度大于0.mg/mL时,DPPH自由基清除率达到90%
Abstract:
In this paper, the extraction rate of flavonoids from clove is investigated by using the ethanol concentration, the liquid material ratio, the ultrasonic extraction time and the ultrasonic extraction temperature. Based on the single-factor experiment,The extraction conditions were optimized by response surface methodology. The antioxidant activity of flavonoids from clove was studied. The results showed that the optimum extraction conditions of total flavonoids from clove were as follows: ethanol concentration 61%, liquid-material ratio 46:1, extraction time 61 min, extraction temperature 50℃, extraction rate 12.11%. The scavenging experiment of DPPH (1, 1-diphenyl-2-trinitrophenylhydrazide) showed that flavonoids in clove had significant antioxidant activity. When the concentration was higher than 0.5mg/mL, the scavenging rate of DPPH radical reached 90%
更新日期/Last Update: 2020-07-30