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投稿时间：2016-10-09
投稿时间：2016-10-09
中文摘要: 研究胡椒中黄酮类化合物的提取工艺及其抗氧化性。分别考察单因素料液比、乙醇浓度、提取温度和提取时 间的影响，并在单因素基础上进行四因素三水平正交设计试验。结果表明，胡椒黄酮的最佳提取工艺为料液比 为 1 ∶ 35（g/mL），乙醇浓度为 80 %，提取温度 75 ℃，提取时间为 2 h。在最佳条件下，胡椒黄酮的提取率达到 3.68 %； 胡椒黄酮是一种有效的自由基清除剂，对 DPPH·有显著的清除作用。在试验浓度范围内， 清除率随浓度增大而增大， 最高可达 98.7 %。
Abstract:The extraction of flavonoids from peppers was studied and the antioxidant activity of the extract was evaluated as well. The effects such as solid-to-liquid ratio，ethanol concentration，extraction temperature and extraction time were investigated respectively.Based on single-factor experiments， orthogonal experiment of four factors and three levels were studied.The results showed that optimum extraction process were solid-to-liquid ratio of 1 ∶ 35（g/mL）， ethanol concentration of 80 %，extraction temperature of 75 ℃ and extraction time of 2 hours. The extraction rate of flavonoids could reach 3.68 % under the optimum conditions.The flavonoids from peppers was a kind of effective free radical scavenger which had significant scavenging effect on DPPH·.The e－ limination rate rose with the increasing flavonoids concentration.It could reach the highest value of 98.7 %.
keywords: peppers flavonoids extraction anti-oxidation
文章编号：201713013 中图分类号： 文献标志码：A
基金项目:广西大学生创新训练项目（201610609057）；百色学院校级科学研究项目基金资助（2015KBN06）；百色学院校级大学生创新训练项目 （201610609118）
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