食品科学2012，Vol.33Issue(7)：127-130,4.
蜂胶提取物抗氧化稳定性研究
Antioxidant Stability of Total Flavonoids from Propolis
摘要
Abstract
Total flavonoids in propolis were extracted with ethanol and the antioxidant capacity of propolis extract was evaluated. The major factors that affect antioxidant stability were identified as ethanol concentration, extraction time, extraction temperature and material-to-liquid ratio and their effects of the extraction efficiency of total flavonoids were evaluated using an L9 （3^4） orthogonal array design to determine optimal conditions for the extraction of total flavonoids from propolis. The antioxidant stability of propolis extract was evaluated by measuring the scavenging capacity against hydroxyl free radicals under various conditions of pH, temperature, metal ions and illumination. The optimal extraction conditions were ethanol concentration of 80%, extraction temperature of 80 ℃, material-to-liquid ratio of 1：10 and extraction duration of 2 h. The propolis extract was relatively stable in the presence of metal ions such as Na^＋, K^＋, Ca^2＋ or weak acid, while poor antioxidant stability of propolis extract was observed in the presence of strong acid, strong alkali, light or heat.关键词
蜂胶/黄酮/抗氧化/稳定性Key words
propolis/flavonoids/antioxidant/stability分类
化学化工引用本文复制引用
孟良玉,卢佳琨,兰桃芳,张艺凡..蜂胶提取物抗氧化稳定性研究[J].食品科学,2012,33(7):127-130,4.基金项目
渤海大学博士科研启动基金项目 （）
