|Table of Contents|

Research on Extracting Tea Flower Flavonoids and its Effect on Scavenging Hydroxyl Radicals(PDF)

《南京师大学报（自然科学版）》[ISSN:1001-4616/CN:32-1239/N]

Issue:
2007年02期
Page:
93-97
Research Field:
生命科学
Publishing date:

Info

Title:
Research on Extracting Tea Flower Flavonoids and its Effect on Scavenging Hydroxyl Radicals
Author(s):
Chen Xiaoping1; Zhang Weiming1; 2; Shi Jinsong2; Gu Gongping2
1.College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China
2. Nanjing Institute for Comp rehensive Utilization ofWild Plant, Nanjing 210042, China
Keywords:
Tea Flower flavonoids;  extraction;  scavenge;  hydroxyl radicals
PACS:
S571.1
DOI:
-
Abstract:
The op timal extraction p rocess of Tea Flower flavonoids was studied by investigating different particle sizes, extraction reagents and methods. Comparisons were also made among the effects of fla- vonoids extracted by differentmethods on scavenging hydroxyl radicals. Results showed that: (1) the optimal conditions of heat extraction method were: solid2liquid ratio was 1 ∶15, extraction temperature was 80℃, and volume fractions of ethanolwas 95% , with 90 minutes each time; (2) op timal conditions of ultrasonic extraction method were: solid2liquid ratio was 1∶30, 45℃, and volume fractions of ethanolwas 95% , with 80 minutes each time. Results also showed that Tea Flower flavonoids extracted by ultrasonic combined with heat extraction had the highest scavenging activity on hydroxyl radicals.

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Last Update: 2013-05-05