Title: Extraction of total flavone from sweet-scented osmanthus and its in-vitro antioxidation property
Abstract: The raw material is the residua that after extracted sweet–scented osmanthus' flavori,n order to improve the efficiency of resourcew,e used ethanol as solvente,xtracted total flavonoids from the sweet–scented osmanthus' flavor.Through single–factor experiments and orthogonal test to determine the best extraction process of the sweet–scented osmanthus' total flavonoids,and systemic evaluate the in–vitro antioxidation property of the sweet–scented osmanthus' total flavonoids.The experimental results showed that the the optimum extraction conditions for the total flavonoids of the sweet–scented osmanthus' residua with ethanol as solvent is :ethanol concentration 50%e,xtracted temperature 60℃,material/extraction solution ratio 1∶80 and extracted time 2 hU,nder the above optimum conditions,the total flavonoids' yield was up to 21.54%.The experimental results of the in–vitro antioxidation property showed that the total flavones of sweet–scented osmanthus had better antioxidant ability,adding sweet–scented osmanthus' total flavonoidst,he oxidation process of linoleic acid was inhibited evidently.
Publication Year: 2009
Publication Date: 2009-01-01
Language: en
Type: article
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