超声辅助法提取黑穗醋栗中黄酮的研究  

Study on Ultrasonic-Assisted Extraction of Flavonoids from Ribes nigrum L.

作　　者：李大龙[1,2] 徐倩倩 李兴国 LI Da-long;XU Qian-qian;LI Xing-guo(Key Laboratory of Biology and Genetic Improvement of Horticultural Crops in Northeast China,Ministry of Agriculture and Rural Affairs,Northeast Agricultural University,Harbin 150030,China;Horticulture College,Northeast Agricultural University,Harbin 150030,China;College of Life Sciences,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学农业农村部东北地区园艺作物生物学与种质创制重点实验室,哈尔滨150030 [2]东北农业大学园艺园林学院,哈尔滨150030 [3]东北农业大学生命科学学院,哈尔滨150030

出　　处：《中国调味品》2022年第9期176-179,共4页China Condiment

基　　金：黑龙江省自然科学基金面上项目(C2016015)。

摘　　要：试验采用超声波辅助法提取黑穗醋栗中的黄酮,通过单因素试验和正交试验确定了超声波辅助法提取黑穗醋栗中黄酮的最佳工艺条件为:提取液料比12∶1(mL/g),超声时间30 min,超声波功率400 W,此条件下提取量为0.728 mg/g。抗氧化试验结果表明,黑穗醋栗黄酮可有效降低豆油的过氧化值,抑制豆油的氧化,具有抗氧化活性。In this experiment,the flavonoids are extracted from Ribes nigrum L.by ultrasonic-assisted method.Through single factor test and orthogonal test,the optimum technological conditions of ultrasonic-assisted extraction of flavonoids from Ribes nigrum L.are determined as follows:the ratio of liquid to solid is 12∶1(mL/g),ultrasonic time is 30 min,ultrasonic power is 400 W.Under such conditions,the extraction amount is 0.728 mg/g.The results of antioxidation test show that Ribes nigrum L.flavonoids could effectively reduce the peroxide value of soybean oil,inhibit the oxidation of soybean oil and have antioxidant activity.

关 键 词：黑穗醋栗 黄酮 超声波辅助提取法 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]