蓝莓果渣中总黄酮的提取纯化及抗氧化性能的研究  

Extraction and antioxidation of total flavonoids from the marc of blueberry

作　　者：刘玮[1] 钱慧碧[2] 辛秀兰[1] 吴志明[1] 张东升[3] 

机构地区：[1]北京电子科技职业学院,北京100029 [2]吉林农业大学园艺学院,长春130118 [3]国家林业局林产工业规划设计院,北京100013

出　　处：《食品科技》2011年第2期216-219,共4页Food Science and Technology

基　　金：公益性行业科研专项(nyhyzx07-028);北京市属高等学校人才强教计划项目;国家林业局林业产业化项目;现代林业林下产业升级关键技术项目(2130221)

摘　　要：研究了从废弃的蓝莓果渣中提取纯化总黄酮的工艺,采用紫外分光光度法测定其含量,并对其抗氧化作用进行了初步研究。实验结果表明:利用HPD-600大孔树脂纯化蓝莓果渣黄酮可使其纯度提高4.8倍,且该方法的精密度、准确性、精密度良好,加样回收率达100.6%。同时实验还得出,蓝莓果渣黄酮的抗氧化性明显。The technologies of total flavonoids extraction from the marc of blueberry were studied in this article.The total content of flavonoids was measured by UV-spectrophotometric method and their anti-oxidation effect was researched.The result showed that the extraction rate of total flavonoids by this process was up to 4.8 times.The method could be used for determining the content of total flavonoids and the average recovery rate of total flavones was 100.6%.The flavoniods from blueberry marc had obviously anti-oxidative activity.

关 键 词：蓝莓 果渣 总黄酮 提取纯化 抗氧化性 

分 类 号：R284.2[医药卫生—中药学]