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| 洋葱中黄酮类物质的提取及抗氧化作用研究 | |
| 引用本文： | 李敏,何阳. 洋葱中黄酮类物质的提取及抗氧化作用研究[J]. 光谱实验室, 2013, 0(6): 2951-2954 |
| 作者姓名： | 李敏 何阳 |
| 作者单位： | 西安文理学院化学与化学工程学院,西安市太白南路168号710065 |
| 摘 要： | 采取热水浸提法、乙醇浸提法、纤维素酶辅助法以及超声波法从红皮洋葱中提取黄酮.研究表明超声波法提取洋葱中黄酮类物质提取率最高,可达4.3％.研究了洋葱提取物中的黄酮类物质对O2-·和·OH,的抗氧化性能,研究表明洋葱提取物中黄酮类物质的抗氧化能力较VC强,而且与VC具有很好的正协同作用. |
| 关 键 词： | 洋葱 提取 黄酮 抗氧化性 |
The Extraction and Antioxidant Activity of Flavones from Onion |
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| LI Min,HE Yang. The Extraction and Antioxidant Activity of Flavones from Onion[J]. Chinese Journal of Spectroscopy Laboratory, 2013, 0(6): 2951-2954 | |
| Authors: | LI Min HE Yang |
| Affiliation: | ( College of Chemistry and Chemical Engineering, Xi＇ an University of Arts and Science, Xi＇ an 71006 5, P. R. China ) |
| Abstract: | Flavones was extracted from red onion by hot water extraction,ethanol extraction,eellulase assisted and ultrasonic extraction. Extraction rate of flavonoids by ultrasonic extraction is the highest, extraction rate is up to 4. 3% ; Antioxidant properties of onion flavonoids were studied by O2^-· and · OH. The antioxidant activity of flavonoids from onion is stronger than VC,the VC has a positive synergy. |
| Keywords: | Onion Extraction Flavonoids Antioxidant |
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