食品工业科技Issue(2)：239-242,4.
甘草总黄酮提取工艺及总抗氧化活性研究
Study on the extraction conditions and total antioxidant capacity of licoflavone from two kinds of liquorice samples
韩雅慧 1顾赛麒 1陶宁萍 1罗锋2
作者信息
- 1. 上海海洋大学,上海201306
- 2. 新疆阿拉尔新农甘草有限责任公司,新疆阿拉尔843000
- 折叠
摘要
Abstract
Optimized extraction process conditions of two types of licoflavone including alcohol-soluble sample （sample 1 ） and water-soluble sample （ sample 2） were studied.Total antioxidant capacity of both samples was determined by a total antioxidant capacity test kit. For sample 1, the best extraction result was obtained under following conditions：100% ethanol was used as solvent,samples were extracted at 90℃ for 3h with solid/liquid ratio at 1：2500.Sample 2 was extracted by hot water,and optimum result was obtained when extracting at 40℃ for lh. Total yield rate of flavone for sample 1 was 4 times higher than that of sample 2, and its total antioxidant capacity was 1.25 times higher than before,indicating that total flavone activity of sample 2 was higher than that of sample 1, maybe the composition and solubility of fiavones from both samples are different.关键词
甘草黄酮/溶剂提取法/总抗氧化活性Key words
licofiavone/solvent extraction/total antioxidant activity分类
轻工纺织引用本文复制引用
韩雅慧,顾赛麒,陶宁萍,罗锋..甘草总黄酮提取工艺及总抗氧化活性研究[J].食品工业科技,2012,(2):239-242,4.
