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利用正交法探讨超声波提取白果总黄酮工艺,同时对佛指、金坠、佛手、圆铃4种白果黄酮提取液的抗氧化能力进行比较。结果表明,白果总黄酮最佳提取工艺条件为:时间40 min、温度70℃、乙醇体积分数70%、料液比1:15;4种白果总黄酮含量由高到低依次为:佛指>金坠>佛手>圆铃;其中佛指总黄酮清除DPPH、超氧阴离子、ABTS自由基和还原力最强,圆铃次之,前两者均优于金坠和佛手。
Orthogonal method was used to study the ultrasonic extraction of the total flavonoids of Ginkgo biloba, meanwhile, the anti-oxidative abilities of the four kinds of ginkgo flavonoids extracts from Fudan, Jinjian, Bergamot and Bell were compared. The results showed that the optimal extraction conditions of total flavonoids from Ginkgo biloba were as follows: time 40 min, temperature 70 ℃, volume fraction of ethanol 70% and solid-liquid ratio 1: 15; Golden Pendant> bergamot> round bell; Among them, the total flavonoids in the Buddha refers to the removal of DPPH, superoxide anion, ABTS radical and the strongest reducibility, followed by the round bell.