柿叶黄酮类物质的乙醇提取工艺及其抗氧化性的研究  

STUDY ON THE ETHANOL EXTRACTION CONDITIONS AND ANTI-OXIDATION PROPERTY OF FLAVONOIDS FROM LEAVES OF DIOSPYROS KAKI

作　　者：赵喜红[1] 何小维[1] 罗志刚[1] 郭秋华[1] 刘垚[1] 高梦祥[2] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]长江大学生命科学学院,湖北荆州434025

出　　处：《食品研究与开发》2007年第3期49-53,共5页Food Research and Development

摘　　要：研究了用乙醇提取柿叶中黄酮类物质的工艺条件,并对其进行了抗氧化性能的初步探讨。通过正交试验得出了柿叶中黄酮类物质的提取工艺在提取时间为3h条件下的最佳参数组合为:乙醇浓度为80%,料液比为1∶25,提取温度为85℃。抗氧化试验表明柿叶中黄酮类物质可有效地延缓油脂脂质过氧化反应,其抗氧化性明显优于VC和茶多酚,表明黄酮类物质是一种很有潜力的天然、安全、高效的油脂抗氧化剂。The ethanol extraction conditions of flavonoids from leaves of diospyros kaki and their antioxidant activities were studied simultaneously.The best extraction technological condition was; ethanol concentration 80 %,the ratio of solid to liquid 1：25 and extracting temperature 85 ℃ for extracting time 3 h according to the orthogonal experiment. Anti-oxidative effect of flavonoids from leaves of diospyros kaki on lard was studied. The results showed that flavonoids could inhibit the reaction of lipid peroxidation of oil significantly. The antioxidative effect of flavonoids on lard was better than Vc and polyphenols. Flavonoids was a potential products of natural, safe and effective antioxidant.

关 键 词：柿叶 黄酮类物质 提取 抗氧化性 

分 类 号：TS202.3[轻工技术与工程—食品科学]