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研究油茶枯饼中黄酮类化合物的提取工艺,采用L9(34)正交试验设计考察提取时间、乙醇体积分数、液料比和提取温度对产品得率的影响,并采用DPPH法和FTC法考察其抗氧化活性。结果表明,黄酮类化合物的较佳提取工艺为:提取时间2 h,乙醇体积分数60%(v/v),液料比30:1(mL:g),提取温度90℃。在此条件下黄酮苷1和黄酮苷2得率分别为12.56%和13.03%,提取物具有明显的抗氧化活性。
The extraction technology of flavonoids from Camellia oleifera kraft was studied. The effects of extraction time, ethanol volume fraction, liquid-to-solid ratio and extraction temperature on product yield were investigated by L9 (34) orthogonal design. The DPPH method and FTC method were used to investigate the extraction process of flavonoids. Its antioxidant activity. The results showed that the optimum extraction conditions of flavonoids were as follows: the extraction time was 2 h, the volume fraction of ethanol was 60% (v / v), the ratio of liquid to solid was 30: 1 (mL: g) and the extraction temperature was 90 ℃. Under these conditions, the yields of flavonoid glycoside 1 and flavonol glycoside 2 were 12.56% and 13.03%, respectively. The extract had obvious antioxidant activity.