红薯叶黄酮类化合物提取及其抗氧化作用研究  

Study on extraction of flavonoids from sweet potato leaves and its antioxidant effect

作　　者：王小华[1] 邓斌[1,2] 张晓军[2] 龙石红[3] 

机构地区：[1]湘南学院,湖南郴州423000 [2]中国科技大学,安徽合肥230026 [3]永州职业技术学院,湖南永州425000

出　　处：《粮食与油脂》2008年第12期26-28,共3页Cereals & Oils

基　　金：湖南省教育厅科学研究项目(04C485)

摘　　要：采用不同方法提取红薯叶中黄酮类化合物,比较不同提取方法提取率及提取物中黄酮类化合物含量,从而确定最佳提取方法;结果表明,用体积分数为60%乙醇提取法是较为理想方法。同时采用烘箱贮存法测定红薯叶黄酮类化合物在猪油中抗氧化活性,实验结果表明,红薯叶黄酮类化合物具有明显抗氧化效果,且抗氧化活性随加入量增加而增强,其抗氧化效果强于抗坏血酸和柠檬酸。The extraction method of flavonoids in sweet potato leaves was studied with different ways. The optimum extracting process was put forwad.The results showed that the optimum extracting technical process was 60% alcohol. Antioxidant activities of extracts from sweet potato leaves on lard were measured by the oven-storage test. The results showed the extracts of the leaves from sweet potato exhibited strong antioxidant activities on lard, which increased with raising the addition amount of the flavonoids extracts. Antioxidant effect of flavonoid from sweet potato leaves was higher than vitamin C and citric acid.

关 键 词：红薯叶 黄酮类化合物 抗氧化性 

分 类 号：TS202.3[轻工技术与工程—食品科学]