食品工业科技2012，Vol.33Issue(18)：232-235,4.
微波辅助法提取柿子黄酮及抗氧化活性研究
Study on micro-assisted extracting and antioxidant activity of flavonoids from the persimmon fruit
摘要
Abstract
The optimum process conditions of extracting flavonoids from the persimmon fruit by microwave aided method were studied through factor analysis method and orthogonal experiment,and the antioxidant activity was determined.Results showed that the optimum extraction parameters were identified as follows：ethanol concentration of 70%,microwave power of 600W,microwave time of 150s,material-to-liquid ratio of 1：30,and the extraction amount of flavonoids was 42.4mg/g.The total antioxidant ability of persimmon flavonoids became greater with the concentration range increasing,but inferior to VC.The persimmon flavonoids had certain scavenging action to the hydroxyl free radical,the clearance rate reached 68.70% when the sample density was 0.6mg/mL.This method was simple,repeatable and convenience,and could be used for the extraction and determination of total flavonoids from persimmon.关键词
微波辅助法/柿子/黄酮/提取/抗氧化活性Key words
microwave aided method/persimmon/flavonoids/extraction/antioxidant activity分类
轻工纺织引用本文复制引用
王恒超,严静,陈锦屏,张增帅,符恒..微波辅助法提取柿子黄酮及抗氧化活性研究[J].食品工业科技,2012,33(18):232-235,4.基金项目
科技部农业推广项目 （）
陕西省教育厅科学研究计划项目 （）
西安市科技计划项目 （）
陕西师范大学勤助科研创新基金项目 （）
