葛粉总黄酮的提取及其清除DPPH·自由基的研究  

作　　者：叶青[1] 郑大贵[1] 李战胜[1] 

机构地区：[1]上饶师范学院

出　　处：《食品工业科技》2007年第11期106-108,共3页Science and Technology of Food Industry

基　　金：江西省普通高校重点实验室科技计划项目(赣教技字[2006]302号)

摘　　要：研究微波辅助处理方法从葛粉中提取总黄酮,从微波处理时间、微波强度、浸取时间、乙醇体积分数和固液比等因素对葛粉总黄酮提取量的影响进行实验。研究结果表明:用微波中火对葛粉进行辅助处理20s后,选用体积分数为75%的乙醇,固液比为1∶20,浸取8h,得到的葛粉总黄酮提取量为最佳。同时研究其对DPPH.的清除作用,表明葛粉总黄酮具有较强的抗氧化作用,是一种天然抗氧化剂。Microwave-assisted extracting method was used in exacting total flavonoides from puerariae radix starch. Five factors including time of microwave extracting, microwave intensity, time of exacting, concentration of alcohol and ratio of sample to liquor were studied by taking the rate of total flavonoids extracting as the target. The results showed that the best way to get the total flavonoids was： puerariae radix starch was processed under the mid-strong power for 20s, then extracted 8h in 75% alcohol and the 1 to 20 of sample to liquor. Simultaneously, studying the effection of scavenging activity to the DPPH· showed that the total flavanone in puerariae radix starch was a natural antioxidation with strong antioxidant activity.

关 键 词：葛粉 总黄酮 微波萃取 DPPH· 

分 类 号：TS201.1[轻工技术与工程—食品科学]