赤豆总黄酮的微波辅助提取与抗氧化活性研究  

Study on microwave-assisted extracting processing and antioxidant activity of total flavones in aduki bean

作　　者：康永锋[1,2] 李艳[1] 段吴平[1] 谢晶[1] 康俊霞[1] 陆春芳[1] 

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海海洋大学海洋科学研究院,上海201306

出　　处：《食品工业科技》2012年第2期224-227,共4页Science and Technology of Food Industry

基　　金：上海市教育委员会重点学科建设项目(J50704)

摘　　要：考察影响微波法辅助提取赤豆总黄酮的主要因素,用正交实验确定了最优提取工艺,并通过清除超氧阴离子(O2-.)实验初步探讨了赤豆总黄酮的抗氧化活性。结果表明,微波辅助提取赤豆总黄酮的最优工艺为:微波时间20min,功率400W,35%乙醇,液料比25:1(mL/g),pH4。提取3次,总黄酮提取率为0.75%,此条件下提取到的赤豆黄酮具有较强的抗氧化活性。The microwave extracting processing of total flavones in aduki bean was studied according to the orthogonal design, and the antioxidation of flavones was studied by the experiment of scavenging superoxide anion（O2-· ）.The optimal process of extraction of flavones from aduki bean with microwave were as follows： extracting time 20min, microwave power 400W, 35% ethanol, ratio of liquid to solid 25 ： 1 （ mL/g）, pH = 4. Three microwave extraction process, the extracting rate of total flavones was 0.75%, and the extraction had strong antioxidant activity.

关 键 词：赤豆 黄酮 微波 提取 抗氧化活性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]