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Study on Ultrasonic Extraction Technology and Oxidation Resistance of Total Flavonoids from Peanut Hull

文献类型： 外文期刊

作者： Bi, Jie 1 ; Yang, Qingli 1 ; Sun, Jie 1 ; Chen, Jian 2 ; Zhang, Juan 2 ;

作者机构： 1.Shandong Acad Agr Sci, Peanut Res Inst, Qingdao, Peoples R China

2.Jiangnan Univ, Sch Biotechnol, Wuxi, Peoples R China

关键词： peanut hull;flavonoids;ultrasonic extraction;crude extract;antioxidant activity

期刊名称：FOOD SCIENCE AND TECHNOLOGY RESEARCH （ 影响因子：0.668； 五年影响因子：0.895 ）

ISSN： 1421-9972

年卷期： 2011 年 17 卷 3 期

页码：

收录情况： SCI

摘要： In this article, a method of ultrasonic extraction (USE) was used to extract flavonoids from peanut hulls. Orthogonal array design experiment was employed to get the optimum extraction conditions. The optimum USE conditions were as follows: ethanol concentration was 65%; solid/liquid ratio (g mL(-1)) was 1:65; temperature was 60 degrees C; ultrasonic frequency was 45 Hz; ultrasonic power was 150 W; initial pH of feed liquid was 6.0; time for extraction was 3 h. The optimum extraction yield of flavonoids was 8.23 mg g(-1). The antioxidant activity of the crude extract was tested with phosphomolybdenum complex method, the reduction of K(3)Fe(CN)(6) and DPPH assay. The IC(50) value for DPPH radical scavenging lied 14.86 mu g ml(-1), and 28 mu g mL(-1) of PHF exhibited total antioxidant activity and reducing power which were comparable to that of the ascorbic acid standard at 52.41 and 15.41 mu g mL(-1), respectively.

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