黑花生衣中黄酮类物质的提取方法研究  

Study on Extraction of Flavonoid Compounds from Blank Peanut Skin Pigment

作　　者：陆文蔚[1] 黄玥[1] 

机构地区：[1]上海商学院食品系,上海200234

出　　处：《食品研究与开发》2014年第4期44-48,共5页Food Research and Development

基　　金：上海商学院重点课程建设项目;上海商学院科研项目(A-0201-00-050-105)

摘　　要：研究超声波辅助提取黑花生衣中黄酮类化合物的工艺条件,探讨乙醇浓度、料液比、提取时间、提取温度、pH对提取效果的影响。确定影响黄酮提取效果的最主要因素是料液比,并得出黑花生衣中黄酮类化合物在超声波频率为50 kHz条件下提取的最佳工艺条件为:提取溶剂为60%乙醇,提取时间45 min,提取温度40℃,料液比1∶300(g/mL),pH2.5。在此基础上,通过测定黑花生衣提取液对活性自由基的清除作用,探讨其抗氧化活性。结果表明,黑花生衣中黄酮类化合物对羟基自由基(·OH)、和DPPH·自由基皆具有显著的清除作用,且其清除作用与浓度之间呈量效关系。Ultrasound-assisted extraction of flavonoid compounds from black peanut skin was studied in this paper,and we discussed the effect of the solvent concentration,extraction time,extraction temperature,ratio of solid and liquid and pH.The results showed that the most important factor was the ratio of solid and liquid.The optimum conditions were determined as：ultrasonic （50 kHz）,60%ethanol,extraction time 45 min,extraction temperature 40℃,the ratio of solid and liquid 1∶300（g/mL） and pH 2.5.This paper also studied on the scavenging activity of the flavonoid compounds on the free radicals.The result showed that the flavonoid compounds can remove hydroxyl radicals and DPPH·, and the antioxidative activities increased with the increasing of the concentration.

关 键 词：黑花生衣 黄酮类化合物 超声波 抗氧化 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]