苦瓜中黄酮类化合物的提取及抗氧化性研究

目的对苦瓜中黄酮类化合物的提取及其抗氧化性进行研究。方法提取采用正交实验法,抗氧化性研究采用烘箱储藏法。结果苦瓜总黄酮类化合物的提取最佳工艺条件为乙醇体积分数90%,提取时间3 h,固液比1 g∶60 mL,提取温度70℃,提取率可达为7.128%。抗氧化性结果显示:提取物的加入量对猪油的自氧化有量效关系。结论苦瓜中提取的黄酮类化合物对猪油的氧化有明显的抑制作用,且随加入量的增多,抗氧化能力增强。

Extraction and anti-oxidation property of flavones from Momordica charantia

Purpose The extraction conditions and anti-oxidation property of flavones from Momordica charantia were studied in this paper.Methods The optimum extraction conditions were selected by the orthogonal experiment,and the anti-oxidation property to lard oil was studied by using storage in baking oven.Results The optimum extraction conditions were 90% ethanol,for 3 h,at 70℃,the solid-liquid ratio was 1 g∶60 mL,the rate of extraction was 7.128%,and the best combination of techniques for A3B1C3D2.The adding quantity of extraction showed the quantity-effect′s relations with oxidation-self of lard oil.Conclusion The extracts have certain anti-oxidation property to lard oil,and the anti-oxidation property was boost up along with increasing of the extracts.