香榧假种皮总黄酮提取及抗氧化活性研究  

Study on the Extraction and Antioxidant Activity of Total Flavonoids of Torreya grandis Aril

作　　者：余勇[1] 郭磊[1] 吴明晖[1] 丁之恩[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,合肥230036

出　　处：《食品工业》2014年第12期23-26,共4页The Food Industry

摘　　要：利用超声辅助乙醇法提取香榧假种皮总黄酮,对其提取工艺进行优化选择,并就总黄酮提取液的抗氧化能力开展了研究。结果表明,影响香榧假种皮总黄酮提取因素依次为乙醇体积分数>料液比>提取时间>提取温度,优化的提取工艺条件为:乙醇体积分数60%、料液比1∶30(g/m L)、温度50℃、提取时间40 min,在此条件下总黄酮得率为18.74 mg/g。提取液对三种自由基均有较好的清除能力,在一定浓度范围内具有量效关系,并优于相同质量浓度下的VC。Ultrasonic-assisted alcohol extraction process was used to extract the total flavonoids of Torreya grandis aril, and the optimal extraction process was studied. Meanwhile, the extract solution was tested for its antioxidant activity. The results indicated that the influence of the extraction was that the concentration of ethanolthe ratio of material to liquidextracting timeextracting temperature. The optimal extraction condition was as follows： ethanol concentration 60%, the ratio of material to liquid 1∶30（g/m L）, extraction temperature 50 ℃, extraction time 40 min, the content of flavonoids reached 18.74 mg/g. The extraction solution from Torreya grandis aril could effectively scavenge the three kinds of free radicals in a dose-dependent manner, which is superior to that of VC at the same concentration.

关 键 词：香榧假种皮 总黄酮 提取 抗氧化活性 

分 类 号：TS209[轻工技术与工程—食品科学] TQ461[轻工技术与工程—食品科学与工程]