食品科学2012，Vol.33Issue(18)：77-82,6.
超声波提取花椒皮总黄酮工艺及其抗氧化性研究
Optimization of Ultrasonic-Assisted Extraction and Antioxidant Activity of Total Flavonoids from Zanthoxylum bungeanum Maxim Fruit Peel
高亚妮 1田呈瑞 1康宇新 1郝果 1周瑞1
作者信息
- 1. 陕西师范大学食品工程与营养科学学院,陕西西安710062
- 折叠
摘要
Abstract
With the aim of developing an ultrasonic-assisted procedure for the extraction of total flavonoids from Zanthoxylum bungeanum Maxim fruit peel, we performed an orthogonal array design based on one-factor-at-a-time experiments to determine optimal extraction conditions. A 45% ethanol/water solution was found to be the best solvent for total flavonoids and the optimal solid-to-solvent ratio was 1:30 (g/mL). An extraction duration of 50 rain was found to be optimum. Under these conditions, the yield of total flavonoids was spectrometrically determined to be 3.56%. The IC50 values of the obtained extract for scavenging DPPH and hydroxyl free radicals were 0.855μg/mL and 132.18 μg/mL, respectively. Moreover, the total flavonoids extracted from Zanthoxylum bungeanum Maxim fruit peel possessed stronger reducing power than BHT.关键词
超声波提取/花椒果皮/黄酮/正交试验/抗氧化Key words
ultrasonic-assisted extraction/Zanthoxylum bungeanum Maxim fruit peel/total flavonoids/orthogonal array design/antioxidant activity分类
轻工纺织引用本文复制引用
高亚妮,田呈瑞,康宇新,郝果,周瑞..超声波提取花椒皮总黄酮工艺及其抗氧化性研究[J].食品科学,2012,33(18):77-82,6.
