火棘果黄酮提取工艺优化及其抗油脂氧化活性分析  

Extraction Process Optimization of Flavonoid from Pyracantha and Its Lipid Antioxidant Activity Analysis

作　　者：张薇 姜旬 王小婷 ZHANG Wei;JIANG Xun;WANG Xiao-ting(College of Biopharmaceutical Engineering and Food Engineering,Shangluo University,Shangluo 726000,China)

机构地区：[1]商洛学院生物医药与食品工程学院,陕西商洛726000

出　　处：《中国食物与营养》2022年第7期30-33,57,共5页Food and Nutrition in China

基　　金：商洛学院横向科研项目(项目编号:2018HXKY014);2020年度商洛学院科研项目(项目编号:20FK005)。

摘　　要：目的:以乙醇为溶剂提取火棘果中的黄酮,对其提取工艺进行优化,并探索火棘果黄酮对于不同油脂的抗氧化活性。方法:研究料液比、乙醇浓度、提取时间、提取温度4个因素对火棘果黄酮得率的影响,辅以正交试验确定火棘果黄酮最佳提取工艺。结果:火棘果黄酮最佳提取工艺为料液比1∶15、乙醇浓度为75%、提取时间为3 h、提取温度为70℃,在此工艺下,火棘果黄酮的得率为2.34%。结论:在猪油中添加火棘果黄酮可以有效延缓猪油的氧化。Objective The flavonoid from pyracantha was extracted by ethanol as solvent,and its extraction process was optimized and antioxidant activity on different lipid was explored.Method The optimal extraction process was determined by orthogonal test after the effects of solid-liquid ratio,ethanol concentration,extraction time and extraction temperature on the yield of flavonoid from pyracantha.Result The solid-liquid ratio was 1∶15,the concentration of ethanol was 75%,the extraction time was 3 h and the extraction temperature was 70℃.Under this process,the yield of pyracantha flavonoid was 2.34%.Conclusion The pyracantha flavonoid exhibit strong anti-oxidation activity to delay the oxidation of lard effectively.

关 键 词：火棘果 黄酮 提取工艺 抗油脂氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]