树莓叶黄酮类物质提取及抗氧化性研究  

Extraction of Flavonoid from Raspberry Leaves and its Antioxidition Activity

作　　者：朱小霞[1] 杨文侠[1] 

机构地区：[1]新疆石河子大学食品学院,新疆石河子832000

出　　处：《现代食品科技》2009年第5期546-549,共4页Modern Food Science and Technology

摘　　要：研究了微波提取法提取树莓叶中的黄酮类物质最佳提取工艺条件,结果表明:微波提取法提取树莓叶中总黄酮的最佳提取条件为:提取时间5min,料液比1:30,乙醇浓度50%,功率300W,得率为6.12%。抗氧化实验表明,树莓叶提取物能有效抑制脂质过氧化,对羟基自由基和DPPH自由基有很好的清除作用。Microwave extraction of flavonoid from Raspberry leaves was studied. The result showed that optimal extraction conditions were extraction time of 3 min, raw material-water ratio of 1：40, alcohol concentration of 50% and power of 250W, under which the yield of flavonoid was 5.81%. The extracts could efficiently restrain lipid peroxidantion and scavenge the radicals of DPPH.and- OH.

关 键 词：树莓叶 黄酮类物质 抗氧化作用 

分 类 号：TQ461[化学工程—制药化工]