微波辅助提取苦豆籽粕总黄酮及抗氧化性研究  

MICROWAVE-ASSISTED EXTRACTION OF FLAVONOIDS FROM BITTER BEAN SEED'S DREGS AND ITS ANTIOXIDANTION

作　　者：贺文英[1] 许辉[1] 丁鹤[2] 赵智宏[1] 

机构地区：[1]内蒙古农业大学理学院,呼和浩特010018 [2]南京林业大学化工学院,南京210037

出　　处：《内蒙古农业大学学报（自然科学版）》2014年第4期173-177,共5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：采用微波辅助法探索苦豆籽粕中总黄酮提取条件,并考察提取物的抗氧化性。结果表明:苦豆籽粕中黄酮提取物最佳提取工艺为:料液比1∶15,60%乙醇、55℃微波2次,每次10min,总黄酮提取率为2.8%;总黄酮提取物对O-2自由基,·OH自由基和DPPH·自由基均有明显的清除作用。The best processing conditions of extracting total flavonoids in Bitter bean seed’s dregs residues were optimized by the orthogonal experiment method. and its Antioxidation. The best optimum processing conditions is： adding 15- fold amount of 60% alcohol and refluxing at 55℃ two times with 10 mins each time. the extraction rate is 2. 8%. The flavonoids had better scavenging ability of O2-,OH,DPPH free radical.

关 键 词：苦豆籽粕 总黄酮 微波辅助提取 抗氧化性 

分 类 号：Q503[生物学—生物化学]