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為綜合利用紫蘇資源，延長(zhǎng)紫蘇加工的產(chǎn)業(yè)鏈，本研究以紫蘇葉為原料，以黃酮含量為考察依據(jù)，通過(guò)單因素實(shí)驗(yàn)和響應(yīng)面實(shí)驗(yàn)確定超聲波提取紫蘇黃酮的最佳工藝條件。結(jié)果表明超聲輔助提取紫蘇黃酮的最佳工藝條件為：超聲溫度為70℃、乙醇濃度50%、超聲時(shí)間30min，在最佳提取條件下黃酮含量為52.1mg/g。其次以大孔樹(shù)脂的吸附率和解析率為參考，對(duì)最佳工藝條件提取的紫蘇黃酮進(jìn)行初步純化。實(shí)驗(yàn)表明D-101大孔樹(shù)脂對(duì)紫蘇黃酮具有良好的吸附和解吸性能，經(jīng)D-101樹(shù)脂吸附富集后，樣品總黃酮含量可達(dá)110.235mg/g 。最后以過(guò)氧化值（POV)的大小為參照指標(biāo)，采用碘量法評(píng)價(jià)初步純化后的紫蘇黃酮提取液對(duì)對(duì)豬油的抗氧化效果。結(jié)果表明紫蘇黃酮在一定濃度范圍內(nèi)能有效抑制豬油的氧化。 【關(guān)鍵詞】紫蘇 黃酮 超聲波輔助提取法 大孔樹(shù)脂 抗氧化 |
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燦燦妹
至尊木蟲(chóng) (著名寫(xiě)手)
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愛(ài)與雨下: 金幣+1 2015-05-08 20:14:34
110147加油(RXMCDM代發(fā)): 金幣+25, 多謝應(yīng)助！ 2015-10-04 20:05:31
RXMCDM: 翻譯EPI+1 2015-10-04 20:05:35
愛(ài)與雨下: 金幣+1 2015-05-08 20:14:34
110147加油(RXMCDM代發(fā)): 金幣+25, 多謝應(yīng)助！ 2015-10-04 20:05:31
RXMCDM: 翻譯EPI+1 2015-10-04 20:05:35
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For comprehensive utilization of perilla resource and lengthening the production chain of perilla process, the optimal technological conditions of perilla flavone extraction using ultrasonic wave were determined through the single factor experiment and response surface experiment based on the flavonoid content. The results showed that the optimal technological conditions were determined as following: ultrasound temperature 70℃, ethanol concentration 50% and ultrasound time 30min, and under which the flavonoid content was 52.1mg/g. Then, the perilla flavone that was extracted at the optimal technological conditions was initial purified by using the adsorption rate and desorption rate of macroporous resin as the reference. Experiment showed the D-101 macroporous resin has a good absorptive property and desorption performance to perilla flavone, after the absorptive enrichment of which, the total flavonoid content of the samples could reach 110.235mg/g. Finally,the antioxidant effect of extracting solution of the initial purified perilla flavone to lard was evaluated based on iodometry. The results showed that perilla flavone could effectively inhibit the oxidation of lard in certain range of concentrations. |
2樓2015-05-08 09:16:40
3樓2015-05-08 13:01:43
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