| 胡迎芬，丁皓玥，魏玉西，等.花生粕黄酮类物质的提取及抗氧化活性研究[J].中国油脂,2017,42(9):.[HU Yingfen1, DING Haoyue2, WEI Yuxi1, YU.Extraction of flavonoids from peanut meal and its antioxidant activity[J].China Oils and Fats,2017,42(9):.] |
| 花生粕黄酮类物质的提取及抗氧化活性研究 |
| Extraction of flavonoids from peanut meal and its antioxidant activity |
| |
| DOI： |
| 中文关键词: 花生粕 黄酮类物质 提取工艺 响应面法 抗氧化活性 |
| 英文关键词:peanut meal flavonoids extraction process response surface methodology antioxidant activity |
| 基金项目: |
|
| 摘要点击次数: 946 |
| 全文下载次数: 0 |
| 中文摘要: |
| 为探究花生粕中黄酮类物质提取的最佳工艺，以花生粕总黄酮得率为指标，通过单因素试验，筛选出乙醇体积分数、提取时间和提取温度3个对花生粕中黄酮类物质提取影响比较显著的因素，采用响应面法优化提取工艺参数，并测定了花生粕黄酮类物质的抗氧化活性。结果表明：建立的回归模型较好地反映了花生粕总黄酮得率与提取时间、提取温度以及乙醇体积分数的关系；花生粕黄酮类物质提取的最佳条件为料液比1∶15、提取时间100 min、提取温度70℃、乙醇体积分数60%、提取次数1次，该条件下花生粕总黄酮得率为1.197%；花生粕黄酮类物质对DPPH·、·OH和O-2·具有较好的清除能力，其IC50分别为25.0、24.5、204.0 μg/mL。 |
| 英文摘要: |
| In order to optimize the extraction process of flavonoids from peanut meal, with the yield of total flavonoids from peanut meal as indicator, volume fraction of ethanol，extraction temperature and extraction time were selected as the more significant factors by single factor experiment, then the extraction parameters were optimized by response surface methodology, and the antioxidant activity of flavonoids from peanut meal was determined.The results showed that the regression model fitted the actual process well. The optimal conditions were obtained as follows: ratio of material to liquid 1∶15, extraction time 100 min, extraction temperature 70℃, volume fraction of ethanol 60% and extraction times once. Under these conditions,the yield of total flavonoids was 1.197%. The flavonoids from peanut meal had better scavenging activity on DPPH·，·OH and O-2·，and the IC50were 25.0，24.5 μg/mL and 204.0 μg/mL，respectively. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
