苦豆籽粕总黄酮的提取及抗氧化作用  

STUDY ON THE EXTRACTION OF FLAVONOID COMPOUNDS IN BITTER BEAN SEED'S DREGS AND IT,S ANTIOXIDANT PROPERTY

作　　者：贺文英[1] 杨英[2] 张秀芳[1] 

机构地区：[1]内蒙古农业大学理学院,呼和浩特010018 [2]内蒙古农业大学兽医学院,呼和浩特010018

出　　处：《内蒙古农业大学学报（自然科学版）》2014年第1期170-173,共4页Journal of Inner Mongolia Agricultural University(Natural Science Edition)

基　　金：国家自然基金资助课题(31072163);内蒙古自治区高等学校科学研究项目(NJZC13090)

摘　　要：通过正交实验探索苦豆籽粕中黄酮类化合物的提取条件,(1)确定苦豆籽粕中黄酮类提取的最佳工艺为20倍量的60%乙醇、65oC回流2次,每次2h,总黄酮提取率为0.52%。(2)对总黄酮的抗氧化性进行了研究,测得提取物在常温放置下、近中性、添加浓度较大时,对猪油的抗氧化能力较强。The best processing conditions of extracting the flavonoids in Bitter bean seed＇ s dregs residues were optimized by the or- thogonal experiment method. 1 ） the best optimum processing conditions is ： adding 20 - fold amount of 60% alcohol and refluxing at 65oc two times with 2 hours each time. the extraction rate is 0.52%. 2） the antioxidative effect of flavonoids was investigated. The result showed that antioxidative ability to lard enhanced while the extract was more added at room temperature with nearly neutral pH.

关 键 词：苦豆籽粕 总黄酮 提取 抗氧化性 

分 类 号：O652.62[理学—分析化学]