食品工业科技2012，Vol.33Issue(5)：265-268,4.
超声强化提取山黄皮果总黄酮及其抗氧化活性的研究
Study on ultrasonic extraction of flavonoids from Clausena indica（Datz）.Oliv.and its antioxidative activity
摘要
Abstract
The optimum conditions for extracting flavonoids in Clausena indica（Datz）.Oliv by ultrasonic were determined by using the orthogonal experimental design.Meanwhile,the flavonoids＇ effect on removal of ·OH and DPPH· was investigated.The result showed that the optimal technological parameters were as follows：the extracting temperature was 70℃,the ratio of solvent and material was 40：1（v/m）,the concentration of solvent was 60%（v/v）,and the extracting time was 60min.Under the optimum conditions,the total extracting rate was as high as 3.82%±0.02%.The flavonoids from Clausena indica（Datz）.Oliv showed good effect on removal of ·OH and DPPH·.This study provided application and development of Clausena indica（Datz）.Oliv fruit.关键词
山黄皮果/总黄酮/超声波提取/抗氧化活性Key words
Clausena indica(Datz).Oliv fruit/total flavonoids/ultrasonic extraction/antioxidative activity分类
轻工纺织引用本文复制引用
李昌宝,游向荣,孙健,李丽,张娥珍,王振兴,邱文武,王文林..超声强化提取山黄皮果总黄酮及其抗氧化活性的研究[J].食品工业科技,2012,33(5):265-268,4.基金项目
广西农业科学院科技发展基金 （）
广西农业科学院科技发展基金 （）
