食品工业科技Issue(1)：198-200,3.
紫花苜蓿中单宁的提取工艺优化及体外抗氧化作用研究
Study on the optimum extraction and antioxidant activity of tannic acid in Alfalfa
张纵圆 1张玲 1彭秧2
作者信息
- 1. 新疆维吾尔自治区产品质量监督检验研究院,新疆乌鲁木齐,830002
- 2. 新疆大学应用化学研究所,新疆乌鲁木齐,830046
- 折叠
摘要
Abstract
In order to extract annic acid in Alfalfa, extraction technology of annic acid was studied by orthogonal experiment. Effects of concentration of extracting solution, content of HCI, temperature and time on annic Acid contents were investigated. Optimum extraction conditions were determined as follows:content of HCI was 2.5％ ,50％ethanol as the solvent,5h immerge extract at 50℃, the extraction yield of the flavonoids could reach 2.15mg/g. In vitro antioxidative activity of the extract was evaluated by two systems, pyrogallol auto oxidation method and hydroxyl radical system, and compared with Vc. The results indicated that annic acid in Alfalfa had restraining effects on pyrogallol autooxidation,and scavenging effects on hydroxyl radical.关键词
紫花苜蓿/单宁/提取/抗氧化活性分类
轻工纺织引用本文复制引用
张纵圆,张玲,彭秧..紫花苜蓿中单宁的提取工艺优化及体外抗氧化作用研究[J].食品工业科技,2011,(1):198-200,3.
