Food Research And Development

Transcription

1 Food Research And Development 0 7 * OH,- -- DPPH 50 W min 70 % 40 ml/g.0 % OH DPPH Flavonoids Ultrasonic Extraction from Fruit of Canarium Album Lour. and Its Antioxidative Activity TIAN Ying-juan, ZHU Liang *, CHEN Jian, LIN Fu-lan Research Institute of Light Industry and Chemical Engineering, South China University of Technology, Guangzhou 50640, Guangdong, China Abstract: Ultrasonic was used to extract flavonoids of Canarium album Lour. in order to improve the extraction effect. Through single fraction experiments and orthogonal experiments, the optimal trechnological parameters were determined. The result expresses the optimal technological paramenters are the concentration of ultrasonic power 50 W, the extracting temperature and time was respectively 60 and 60 min, ethanol 70 %, liquid to solid ratio 40 ml/g, the total extracting rate was as high as.0 %. Meanwhile, the antioxidative activity of flavonoids was investigated. The flavonoids also showed inhibitory effects on hydroxyl radical and, - dipheny--picrylhydrazyl radical. Key words: Canarium album Lour. flavonoids; ultrasonic extraction; antioxidative activity Canarium album Lour. [] 000 [] [-4] 69 [5] (008S007 (009B [6] [7] *

2 mg 70 % [8] 00 ml mg/ml ml 6.0 ml 5 %.0 ml 6 min 0 % [9].0 ml 6 min 4 % 0 ml [0] 0 % 5 min 50 nm [4] A C [] A=.886C R = mg/l~ [] 60 mg/l [] OH DPPH Fig. Standard curve of rutin ~ g 5,- -- DPPH.. Sigma.45 %.. H O 60 ~90. JY9-IIN GZX-946MBE RE-5AA VIS-70N JA00.4 HH-S.4. OH XA- Smironff [5] SZF-06B 6 mmol/l FeSO 4 LD5-A ml 6 mmol/l. H O ml 0 min 6 mmol/l.. ml 0 min r/min min 50 nm

3 =[- A i -A j /A 0 ] 00 % A j A i A 0 V C A 0 A i A j V C.4.,- -- [6] DPPH ml Fig. Curve of extraction time effect on the extraction rate 0. mmol/l DPPH 0 min 0 min~ DPPH 40 min 40 min 55 nm 40 min =[- A i -A j )/A 0 ] 00 % 40 min 60 min % W 50 min 0 60 % 0 ml/g ml/g 400 W 60 min Fig.4 4 Curve of different liquid to solid ratio effect on the extraction rate Fig. 40 ~60 60 Curve of temperature effect on the extracting rate.. 60 % ml/g 400 W ml/g ml/g min 00 W 50 min 40 % 50 %

4 0 60 % 70 % 80 % 90 % 4 5 L 9 ( 4 ) Fig Curve of ethanol concentration effect on the extraction rate Table Factor level chart A / B /min C /% D /W , Table 40 %~60 % A B C 60 % 70 % %~70 % % ml/g 50 min K W K k K k k R Results of orthogonal test D /% Fig.6 6 Curve of ultrasonic wave power effect on the extraction rate D A B C A B C D min 6 70 % 50 W A B C D 50 W.8 % F 00 W~400 W. P<0.05

5 Table Analysis of variances of orthogonal design F A B C D OH OH 0.8 g/l V C 0.8 g/l [7] V C.4. 7 Fig V C [J]., 006,7():99-00 OH [],,,009,(6):97-98 [],, 997, 9(): 9-94 [4],, 0.8 g/l [J]., 00, (): 8-84 V C 0.8 g/l V C DPPH P 7 OH Hydroxyl radical scavenging effcets of flavonoids extraction from fruit of Canarium album DPPH [7],00,(4):6-7 DPPH [8] ulmodies) [J]. Ultrasonics sonochemistry, 005,(4): DPPH V C DPPH DPPH Fig.8 8 DDPH DDPH scavenging effcets of flavonoids extraction from fruit of Canarium album 70 % ml/g 50 W 60 min.0 % OH,- -- DPPH [],,.,. [J].. [J].. [5] Havsteen, B. Flavonoids, a class of natural products of high pharmacological potency[j]. Biochemical pharmacology, 98,(7): [6],,,. [J].,008,9():5-0. [J]. [8] Li Hui, Chen Bo, Yao Shouzhuo. Application of ultrasonic technique for extracting chlorogenic acid from Eucommia ulmodies Oliv. (E. [9] Wang L, Weller C L. Recent advances in extraction of nutraceuticals from plants[j]. Trends in food science and Technology, 006,7(6): [0] Wang Jing, Sun Baoguo, Cao Yanping, et al. Optimisation of ultrasound -a ssisted e xtraction of phenolic compounds from wheat

6 0 Food Research And Development CSL SSL DATEM 4 SSL 0. % 0.6 % 0.7 DATEM 0.8 % Effects of Emulsifier on Extension Characteristics of Frozen Dough high gluten flour REN Shun-cheng, LI Shao-hong, WANG Xian-lun, FAN Yong-chao School of Food Science and Technology, Henan University of Technology, Zhengzhou Henan, China Abstract Using texture analyzer, the extension characteristics of frozen dough were studied through adding calcium stearoyl lactylate CSL, sodium stearoyl lactylate SSL, glycerin monostearate, soya lecithin, diacetyl tartaric acid esters of mono and diglycerides DATEM. Four emulsifiers, which had evident effect on extension characteristics of frozen dough through single -factor test, were decided to do response surface analysis. The results showed that extension area was the greatest when frozen dough was added 0. % SSL, 0.6 % glycerin monostearate, 0.7 % soybean lecithin and 0.8 % DATEM, and it was evident to improve the quality of frozen dough. Key words: frozen dough emulsifier extension area response surface analysis BAD74B0 96 bran[j]. Food chemistry, 007,06(): [] Romdhane M, Gourdon, C. Investigation in Solid-Liquid Extraction: Influence of Ultrasound [J]. Chemical engineering journal, 00, 87 ():-9 [] Vinatoru M. An overview of the ultrasonically assisted extraction of bioactive principles from herbs[j]. Ultrasonics sonochemistry, 00, 8(): 0- [] Wu J, Lin L, Chau F. Ultrasound -assisted extraction of ginseng saponins from ginseng roots and cultured ginseng cells [J]. Ultrasonics sonochemistry, 00, 8(4):47-5 istry, 000,48(0): [4],,. [J].,004,0(6):0-04 [],!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! [5] Smironff N, Cumbes QJ. Hyroxyl radical scavenging activity of compatible solutes[j]. Phytochemistry, 989,8(): [6],,,. [J].,005,(4):4-45 [7],,,. [J]., 009,(7): [8] Gil M I, Tomas-Barberan F A, Hess-Pierce B, et al. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing[j]. Journal of agricultural and food chem