安徽农业科学2011，Vol.39Issue(9)：5383-5386,4.
牛蒡抗氧化成分提取工艺的优化及性能测定
Optimization of Extraction Process of Arctiumlappa L. and Determination of Its Antioxidant Activity
黄姗姗 1丁玉1
作者信息
- 1. 中国矿业大学化工学院,江苏徐州,221116
- 折叠
摘要
Abstract
[ Objective ] To optimize the extracting conditions of antioxidant components from Arctium lappa L. , and determine its antioxidant activity. [ Method ] The extraction conditions were optimized by orthogonal test. The scavenging rate of Arctiumlappa L. extracts to superoxide anion radical and hydroxyl radical were determined by conventional methods. [ Result] The optimal extracting conditions were: solid to liquid ratio of 1: 20, ethanol concentration of 100％, extraction duration of 1.5 h and extraction temperature of 70 ℃. The scavenging rate of Arctium lappa L. extracts to superoxide anion radical and hydroxyl radical assumed rise trend with the increase of extracts concentration, of which the antioxidant activity of Arctiumlappa L. ethanol extracts was stronger than that of Arctium lappa L. water extracts. Chlorogenic acid was the main component of Arctiumlappa L. extracts. [ Conclusion ] This study provided scientific basis for the application of Arctiumlappa L. extracts in the line of food and medicine.关键词
牛蒡/工艺优化/抗氧化性能Key words
Arctium lappa L./ Optimization of extracting conditions/ Antioxidant activity分类
农业科技引用本文复制引用
黄姗姗,丁玉..牛蒡抗氧化成分提取工艺的优化及性能测定[J].安徽农业科学,2011,39(9):5383-5386,4.
