大米草黄酮的提取工艺及清除羟自由基作用的研究  

Study on extraction of Spartina flavonoids and the activity of scavenging hydroxyl free radical

作　　者：唐军[1] 徐年军[1] 何艳丽[1] 严小军[1] 

机构地区：[1]宁波大学海洋生物工程重点实验室,宁波315211

出　　处：《食品科技》2008年第2期149-152,共4页Food Science and Technology

基　　金：浙江省教育厅项目(2005B149);宁波市重点博士基金项目(2004A610012);宁波市自然科学基金项目(2007A610071);宁波大学重点学科项目基金

摘　　要：通过单因素实验及正交实验对大米草黄酮提取工艺条件进行探讨。结果表明,大米草黄酮提取的最佳工艺条件是料液比1∶10、温度80℃、乙醇浓度70%、提取时间3 h、提取3次,此条件下黄酮的提取率为0.478%。此外,还研究了对羟自由基的清除作用,发现大米草提取物对羟自由基清除能力低于抗坏血酸,略高于芦丁。The extraction conditions were approached by single factor and orthogonal test for the flavonoids from Spartina anglica. Results showed that the optimum extracting conditions for best flavonoid yield can be obtained by Spartina-solvent 1：10, temperature at 80 ℃, the extraction solvent of 70% ethanol, extracting for 3 times and each for 3 h. The flavonoids yield reaches 0.478% of total Spartina. In addition, the Spartina flavonoids showed potent hydroxyl free radicals scavenging activity, which is better than rutin, but lower than Vc.

关 键 词：大米草 黄酮 提取工艺 清除羟自由基作用 

分 类 号：TS201.1[轻工技术与工程—食品科学]