橄榄叶黄酮类抗氧化物质的分离纯化研究  

Separation and Purification of the Flavonoids Antioxidants Extracts from Olive Leaves

作　　者：刘玉红[1] 林庆生[1] 

机构地区：[1]华南理工大学轻工食品学院,广东广州510640

出　　处：《现代食品科技》2006年第2期76-78,82,共4页Modern Food Science and Technology

摘　　要：将橄榄液黄酮粗提取液用聚酰胺柱层析分离,所分离的组分经抗氧化活性筛选得到A5,再由制备型薄层色谱纯化样品A5,经过抗氧化活性筛选得到C3,经过高效液相色谱分析,结果表明,所得到的组分是一个纯物质。The flavonoids extracts of olive leaves was first separated with polyamide column. From the extracts the composition A5 was obtained by the following comparing experiments of the antioxidative activity. The results showed that C3, which was extracted from C5 purified by PTLC and antioxidative activity comparison, was a pure material determined by HPLC.

关 键 词：柱层析 抗氧化活性 制备型薄层色谱 高效液相色谱 

分 类 号：TQ464.1[化学工程—制药化工]