蓝莓叶中抗氧化物质提取工艺研究OA北大核心CSCDCSTPCD
Study on the extraction technology of antioxidant activity from blueberry leaves
主要以对DPPH自由基的清除能力为抗氧化指标,研究蓝莓叶中抗氧化物质的提取工艺。探究了pH、提取温度、料液比、提取时间等因素对蓝莓叶中抗氧化物质提取的影响。在单因素和正交实验中,确定了各因素影响蓝莓叶中抗氧化物质提取的主次顺序为：料液比〉提取温度〉酸碱度〉提取时间,并得到了最佳提取工艺条件：料液比为1：14（g：mL）,提取温度为100℃,酸碱度为pH2.0,提取时间为60min。最佳工艺条件下,蓝莓叶提取物中抗氧化活性为159.88mg/g·FW。
Extraction technology for antioxidant activity from blueberry leaf was optimized,and the clearance of DPPH free radical as an indicator was taken for antioxidant.Different pH,extraction temperature,the ratio of solid to liquid and extraction time were compared on the effect of the antioxygenic activity of extractions.With single factor and orthogonal experiments,the primary and secondary order of effect of the factors water extraction method for …查看全部>>
徐丽珊;黄启亮;汪雪君
浙江师范大学化学与生命科学学院,浙江金华321004浙江师范大学化学与生命科学学院,浙江金华321004浙江师范大学化学与生命科学学院,浙江金华321004
轻工纺织
蓝莓叶抗氧化活性DPPH提取工艺正交实验
blueberry leafantioxygenic activityDPPH spectrophotometric methodextraction processorthogonal experiment
《食品工业科技》 2011 (9)
270-272,3
浙江省科技计划项目（2010C34002）
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