食品工业科技Issue(2)：224-227,4.
赤豆总黄酮的微波辅助提取与抗氧化活性研究
Study on microwave-assisted extracting processing and antioxidant activity of total flavones in aduki bean
摘要
Abstract
The microwave extracting processing of total flavones in aduki bean was studied according to the orthogonal design, and the antioxidation of flavones was studied by the experiment of scavenging superoxide anion（O2-· ）.The optimal process of extraction of flavones from aduki bean with microwave were as follows： extracting time 20min, microwave power 400W, 35% ethanol, ratio of liquid to solid 25 ： 1 （ mL/g）, pH = 4. Three microwave extraction process, the extracting rate of total flavones was 0.75%, and the extraction had strong antioxidant activity.关键词
赤豆/黄酮/微波/提取/抗氧化活性Key words
aduki bean/flavones/microwave/extraction/antioxidant activity分类
轻工纺织引用本文复制引用
康永锋,李艳,段吴平,谢晶,康俊霞,陆春芳..赤豆总黄酮的微波辅助提取与抗氧化活性研究[J].食品工业科技,2012,(2):224-227,4.基金项目
上海市教育委员会重点学科建设项目（J50704）. （）
