学术
摘 要:
本文主要研究了薇菜黄酮类化合物的提取及其对猪油的抗氧化作用。首先，通过单因素试验确定了影响乙醇提取的浓度、提取固液比、提取时间和提取温度的最佳水平，再利用正交试验确定了薇菜中总黄酮提取的最佳工艺参数：将产物以不同比例添加到猪油中，恒温60℃，并定期用Na2S2O3-I2滴定法测油样的POV值。结果表明：乙醇提取的最佳工艺参数为70％的乙醇作提取剂，固液比1：20，温度65℃，提取时间1．5h，连续浸提2次，在此条件下，提取液总黄酮含量为15．99％：薇菜中黄酮类化合物对猪油有明显的抗氧化作用，当添加量为0．5％时．抗氧化效果与0．02%BHT相接近。[著者文摘]
文章出处:
《包装与食品机械》-2008年1期 -7-11页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1005-1295（2008）01-0007-05
Extraction of Flavonoids of Osmunda Cinnamomea L Var. and a Study on Antioxidant of It
LI Feng-xia, WANG Qing, ZHANG Zhong et al （ Anhui Science and Technology University, Fengyang 233100, China）
Abstract:
The extraction of flavonoids from Osmunda Cinnamomea L.Var.asiatica was studied and the antioxidant activity of the extract tomards lard was evaluated as well.Firstly,the extract conditions were optimized by the orthogonal experiment,such as extraction solvent,ratio of solid to liquid of extraction,temperature of extraction and time of extraction,At last the optimum conditions of operation as follows＇70% alcohol, solid/liquid ration 1：15 ,extracting for 1,5h under temperature 65qC.According to technological condtions, the content of flavones is 15.99%, and the yield of this product is 14,59%, Then, the antioxidation of flavonoids on lard was assayed by Na2SzO3--I2 titratemetic method, The results showed that the dosage of flavones was indirect proportion to the antioxidation.When the concentration of flavones was 0.5%, the antioxidative effect was as good as 0.02%BHT.[著者文摘]
Key words:
osmunda cinnamomea; flavonoids; extraction; antioxidation
基金资助:
安徽省年度重点项目（05023066）;安徽科技学院引进人才项目（ZRC2007145）.
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