茭白叶黄酮类物质的提取工艺优化及抗氧化研究  

Optimization of Extraction Technology and Antioxidant Activity of Flavonoids from Zizania latifolia Leaves

作　　者：何莉萍[1] 张泽英[1] 黄爱妮[1] 李丽[1] 高维[1] HE Liping;ZHANG Zeying;HUANG Aini;LI Li;GAO Wei(College of Urban Construction,Wuchang Institute of Technology,Wuhan,Hubei 430065,China)

机构地区：[1]武昌工学院城市建设学院,湖北武汉430065

出　　处：《农产品加工》2020年第23期39-41,44,共4页Farm Products Processing

基　　金：武昌工学院校级科研研究项目(2017KY05)。

摘　　要：提取茭白叶中黄酮类物质,以期减少资源浪费,在食品中加以应用,提高产品附加值。利用超声波提取法提取茭白叶黄酮,其最优工艺为料液比1∶30,乙醇体积分数60%,提取时间25 min,超声温度50℃,超声功率450 W。茭白叶黄酮粗提物对油脂的抗氧化性质研究结果表明,茭白叶黄酮对油脂有良好的抗氧化能力,与同含量的维C抗氧化效果相当。Flavonoids from the leaves of Zizania latifolia were extracted in order to be used in food,reduce the waste of resources and improve the added value of products.The optimum conditions were as follows:solid-liquid ratio 1∶30,ethanol concentration 60%,ultrasonic time 25 min,ultrasonic temperature 50℃,ultrasonic power 450 W.The results showed that the flavonoids from Zizania latifolia had good antioxidant capacity to oil,which was equivalent to the same content of VC.

关 键 词：茭白叶 黄酮 提取工艺优化 抗氧化 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]