香樟叶中黄酮类化合物提取方法和抗氧化性的研究  

Study on the extraction method of flavonoids in cinnamomum camphora leaves and antioxidation property

作　　者：孙崇鲁[1] 黄克瀛[1] 陈丛瑾[1] 张炎强[1] 

机构地区：[1]中南林业科技大学,湖南株洲412006

出　　处：《化学工程师》2006年第7期4-5,66,共3页Chemical Engineer

摘　　要：通过各种方法提取香樟叶中的黄酮类化合物,比较不同提取方法的提取效率及提取物中黄酮类化合物的含量,从而得到最佳的提取方法。结果表明,体积分数60%乙醇提取法是较好的提取方法。并采用烘箱贮存法测定了该叶片黄酮提取物在猪油中抗氧化活性。结果表明:香樟叶片黄酮提取物具有明显的抗氧化效果,且抗氧化性随添加量的增加而增强。The extraction method of flavonoid in Cinnamomum camphora leaves was studied with different ways. The optimum extracting process was put forwad. The results showed that the optimum extracting technical process was 60% alcohol. Antioxidant activities of extracts from Cinnamomum carnphora leaves on lard were measured by the Oven - Storage Test. The results showed the extracts of the leaves from Cinnarnomum camphora exhibited strong antioxidant activities on lard, which increased with raising the addition amount ofthe flavonoid extracts.

关 键 词：香樟叶 黄酮 提取方法 抗氧化性 

分 类 号：TQ028[化学工程]