包装与食品机械2017，Vol.35Issue(6)：21-25,40,6.DOI:10.3969/j.issn.1005-1295.2017.06.005
柿子黄酮超声波辅助提取及其抗氧化和抑菌性的分析
Ultrasonic-assisted Extraction of Flavonoids from Persimmon and Analysis of Its Antioxidation and Bacteriostatic
薛菁 1张海生 1彭春蓉1
作者信息
- 1. 陕西师范大学食品工程与营养科学学院,西安 710119
- 折叠
摘要
Abstract
The objective of this experiment was to study the optimal ultrasonic-assisted extraction conditions of flavonoids from permission,evaluate the antioxidant activity in-vitro and anti-bacterial.A single-factor experiment and orthogonal experiments(L9(34)) were used to study the optimal extraction conditions. The total reducing power of persimmon flavonoids and the scavenging effect of DPPH free radicals and OH radicals were determined by using Vc as control.The inhibitory effect of persimmon flavonoids on Staphylococcus aureus and Escherichia coli was determined by Oxford cup method. The results showed that the order of extraction of the flavonoids was as follows:solid-liquid ratio > ethanol concentration> extraction temperature> extraction time,the optimum extraction temperature was 50 ℃,the ethanol concentration was 80％,solid-liquid ratio was 1:30(g/mL),extraction time was 10 min.关键词
柿子/黄酮/超声提取/抗氧化/抑菌Key words
persimmon/flavonoid/ultrasonic extraction/anti-oxidation/anti-bacterial分类
轻工纺织引用本文复制引用
薛菁,张海生,彭春蓉..柿子黄酮超声波辅助提取及其抗氧化和抑菌性的分析[J].包装与食品机械,2017,35(6):21-25,40,6.
