摘要
为提高小米综合利用价值与黄酮的分离效率,主要采用了超声辅助双水相体系提取小米黄酮,经正交法优化后结果显示,当双水相体系中丙酮与(NH_4)_2SO_4质量分数分别为31%,19%时,在料液比为1∶40(g∶mL)的条件下,于40℃下超声辅助提取30 min,小米黄酮含量可达8.56 mg/g。同时,还研究了常见的加工方式对小米黄酮的影响,结果显示煮制或短时间(<15 min)的蒸制最为理想,对黄酮含量损失相对较少,且随着加工时间的延长,黄酮含量随之降低。综合而言,优选的加工方式为煮>蒸>焖>炒。此外,该文还对小米黄酮提取物的抗氧化活性进行了测定,随着底物浓度的增加,小米黄酮DPPH自由基清除能力、羟自由基清除能力及铁还原力均随之增加,且表现出一定的剂量依赖性,表明其具有良好的抗氧化活性。
As a unique type of millet in Shanxi, " Qin zhou huang" was extensively studied for improving its comprehensive utilization and the separation efficiency of flavonoids. In this paper,the ultrasonic-assisted aqueous two-phase system was studied and used to extract flavonoids from " Qin zhou huang". After orthogonal experimental optimization,the flavonoids content could reach the maximum of 8. 56 mg/g under the following conditions: acetone concentration 31%,( NH_4)_2 SO_4 concentration 19%,solid-liquid ratio 1∶ 40,temperature 40 ℃ and ultrasonic time 30 min. Meanwhile,the effects of common processing methods on the millet flavonoids were also studied,the results showed that cooking or steaming at short time( < 15 min) was the most ideal processing method,because the loss of flavonoids contents was relatively small. Besides,the flavonoids contents of all samples decreased as processing time extended,and the preferred method was boiling > steaming > braising > frying. Moreover,the antioxidant activities of millet flavonoids were determined,the results showed that DPPH scavenging capacity,hydroxyl radical scavenging capacity and reducing power were all increased as substrate concentration increased and it is a dose-dependent reaction. Overall,millet flavonoids has good antioxidant activities.
引文
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