Abstract
The effects on the yield of total flavonoids were studied by reference enzyme dosage, pH value, ratio of material to liquid, ethanol concentration, enzymolysis temperature and time. A 4 factor with 3 horizontal response surface test optimization were conducted. The optimal extraction conditions of the total flavonoids of dandelion were as follows: 122 (g/mL), pH 4.5, 52% ethanol concentr-ation, the hydrolysis temperature was 51 ℃. Under these condi-tions, the yield of total flavonoids was 15.09 mg/g. The results of in vitro functional experiments showed that the total flavonoids extract of dandelion had strong antioxidant activity and scavenging ability against free radicals.
Publication Date
2-28-2018
First Page
143
Last Page
148
DOI
10.13652/j.issn.1003-5788.2018.02.031
Recommended Citation
Zhi, ZHANG; Yang, LIU; Wenzhe, YIN; Hongling, HUA; Henglin, YU; and Zhijun, ZHANG
(2018)
"Study on extraction processof total flavonoids in dandelion by using the compound enzymes and their antioxidant activities,"
Food and Machinery: Vol. 34:
Iss.
2, Article 31.
DOI: 10.13652/j.issn.1003-5788.2018.02.031
Available at:
https://www.ifoodmm.cn/journal/vol34/iss2/31
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