超声波辅助乙醇提取莲子心总黄酮及其抗氧化活性的研究  

Investigation of ultrasonic-assisted ethanol extraction of flavonoids from Plumula Nelumbinis and their antioxidative effect on fats and oils

作　　者：张俊生[1] 陈莉华[1] 杨顺清[1] 曾毅[1] 李超[1] 

机构地区：[1]吉首大学化学化工学院,湖南吉首416000

出　　处：《食品工业科技》2012年第3期220-223,共4页Science and Technology of Food Industry

基　　金：科技部科技型中小企业技术创新基金资助项目(10C26214302421)

摘　　要：通过超声波辅助乙醇提取莲子心总黄酮,用单因素及正交实验选择最佳提取工艺条件,研究了黄酮提取物对羟基自由基的清除效果及抗油脂氧化作用。结果表明,当用80%乙醇按料液比1:25(g:mL)在超声功率250W及超声温度50℃的水浴中提取30min后,莲子心黄酮的提取率为2.23%。该提取物具有清除羟基自由基及抗油脂氧化作用,对植物油的抗氧化能力强于对动物油的抗氧化能力,表明莲子心黄酮提取物可作为天然抗氧化剂使用。Flavonoids were extracted from Plumula Nelumbinis under ultrasonic assistance,using ethanol as extraction solvent.The influencing factors were investigated based on single factor and orthogonal tests.The hydroxyl radical-scavenging capacities of the flavonoid extracts were assayed in a Fenton-type reaction system.The antioxidative activities of the extracts against the peroxidation of oils and fats were assessed at different storage times and temperatures,and were compared with other antioxidants.The optimal extracting conditions were obtained as follows：80% ethanol,1：25（g：mL） material-to-liquid ratio and 30min ultrasonic extracting time at 50℃,under which the flavonoids extraction rate was 2.23%.With significant scavenging activities against the hydroxyl radicals,the extracts showed antioxidative effect on oils better than fats.

关 键 词：莲子心 黄酮 油脂 抗氧化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]