木瓜黄酮的提取及抗氧化性研究  

作　　者：周晓丽[1] 邵震[1] 李婷婷[1] 张益波[1] 滕利荣[1] 逯家辉[1] 

机构地区：[1]吉林大学生命科学学院,吉林长春130012

出　　处：《食品工业科技》2007年第8期170-172,共3页Science and Technology of Food Industry

基　　金：吉林省科技发展基金资助项目(20020503-2)

摘　　要：采用单因子和正交实验探索木瓜黄酮提取过程中的料液比、乙醇浓度、提取温度、提取时间,得到最佳的提取条件为:料液比1∶6,乙醇浓度70%,90℃回流3h。利用体外实验检测不同浓度木瓜黄酮对DPPH.的清除作用。结果表明木瓜黄酮是一种有效的自由基清除剂,对DPPH.有显著的清除作用。在实验所选浓度范围内,清除率随浓度增大而增大,最高可达93.06%。In this paper single factor and orthogonal experiments were applied to optimize the extraction conditions for flavonoids from Carica papaya, including the ratio of sample to solvent, ethanol concentration, extracting temperature and extracting time. The optimum extraction conditions were： 90℃, 3 hours, the ratio of raw material to solvant 1：6 （w/v） and ethanol concentration 70%. The in vitro antioxidation effect on DPPH · was investigated. The elimination rate rose with the increasing fiavonoids concentration. It can reach the highest value of 93.06%.

关 键 词：木瓜黄酮 单因素实验 正交实验 抗氧化性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]