食品工业科技2012，Vol.33Issue(3)：220-223,4.
超声波辅助乙醇提取莲子心总黄酮及其抗氧化活性的研究
Investigation of ultrasonic-assisted ethanol extraction of flavonoids from Plumula Nelumbinis and their antioxidative effect on fats and oils
摘要
Abstract
Flavonoids were extracted from Plumula Nelumbinis under ultrasonic assistance,using ethanol as extraction solvent.The influencing factors were investigated based on single factor and orthogonal tests.The hydroxyl radical-scavenging capacities of the flavonoid extracts were assayed in a Fenton-type reaction system.The antioxidative activities of the extracts against the peroxidation of oils and fats were assessed at different storage times and temperatures,and were compared with other antioxidants.The optimal extracting conditions were obtained as follows：80% ethanol,1：25（g：mL） material-to-liquid ratio and 30min ultrasonic extracting time at 50℃,under which the flavonoids extraction rate was 2.23%.With significant scavenging activities against the hydroxyl radicals,the extracts showed antioxidative effect on oils better than fats.关键词
莲子心/黄酮/油脂/抗氧化Key words
Plumula Nelumbinis/flavonoids/fat and oil/antioxidation分类
轻工纺织引用本文复制引用
张俊生,陈莉华,杨顺清,曾毅,李超..超声波辅助乙醇提取莲子心总黄酮及其抗氧化活性的研究[J].食品工业科技,2012,33(3):220-223,4.基金项目
科技部科技型中小企业技术创新基金资助项目 （）
