吉林农业大学学报Issue(6)：719-722,734,5.DOI:10.13327/j.jjlau.2014.2266
热水法提取荞麦壳黄酮工艺优化及抗氧化活性∗
Optimization of Extraction Technology of Flavones in Buckwheat Shell with Hot-water Method and Their Antioxidant Activity
摘要
Abstract
Extraction technology of flavones from buckwheat shell was optimized using water as ex⁃traction solvent, and correlation between antioxidant activity and flavone extraction rate was investi⁃gated. Based on Plackett-Burman experiment design, effects of various factors on flavone extraction rate and DPPH radical scavenging activity of buckwheat shell were studied. The results show that the effect of the model using flavone extraction rate as response value is not significant, effects of extrac⁃tion times and ratio of solid to liquid on DPPH radical scavenging activity are significant. Under the optimal extraction conditions of ratio of material to liquid(g ∶ mL)1 ∶ 20, extraction time 20 min in 80 ℃ hot water and repeated extraction for 3 times, flavone extraction rate of buckwheat shell is 1�273% and antioxidant activity is strong. There is a high correlation between DPPH free radical scavenging activity and flavons extraction rate, and the correlation coefficient is 0�650 4.关键词
荞麦壳/黄酮/Plackett-Burman/DPPH自由基清除活性Key words
buckwheat shell/flavone/Plackett-Burman/DPPH分类
农业科技引用本文复制引用
朴春红,刘丽苹,初琦,周亚楠,柴贺,王玉华..热水法提取荞麦壳黄酮工艺优化及抗氧化活性∗[J].吉林农业大学学报,2014,(6):719-722,734,5.基金项目
吉林省科技发展计划项目 （）
