首页|期刊导航|食品工业科技|微波-β-环糊精协同提取茶叶中茶多酚及抗氧化性的研究

微波-β-环糊精协同提取茶叶中茶多酚及抗氧化性的研究OA北大核心CSCDCSTPCD

Study on the polyphenol extraction in tea of microware and β-CD collaborative and its antioxidant

中文摘要英文摘要

以β-环糊精及其衍生物为提取介质,用微波辅助提取茶叶中的茶多酚,并用DPPH法和水杨酸法检测了茶多酚提取液的抗氧化性。实验结果表明:以60%乙醇为溶剂,β-环糊精与茶叶质量比为1:0.8,微波作用时间1min,作用功率260W,液料比40:1为最佳提取条件。在β-环糊精介质中茶多酚的提取率和对自由基的清除率均提高,提取液对DPPH.的清除作用小于对羟基自由基(.OH)的清除作用。

Microware-assisted extraction polyphenol content in tea was investigated with aqueous β-CD as medium,and the antioxidant ability of tea polyphenol extract with β -CD as medium was determined by DPPH method and the salicylic acid method.The research showed that the optimum extraction conditions was as follows: m(β-CD) :re(tea) was 1 :0.8 with 60% ethanol as solvent, microware extraction time was 1 rain, microware power was 260W,liquid to solid ratio was 40:1,…查看全部>>

李志英;李国平;马莉

忻州师范学院化学系,山西忻州034000忻州师范学院化学系,山西忻州034000忻州师范学院化学系,山西忻州034000

轻工纺织

茶叶茶多酚β-环糊精抗氧化性DPPH法水杨酸法

teatea polyphenolβ - CycIodextrinantioxdative capacity- DPPH methodsalicvlic acid method

《食品工业科技》 2012 (8)

201-203,214,4

山西省高校科技开发资助项目(20111023)忻州师范学院基金(201002).

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