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《Packaging and Food Machinery》 2008-01
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Extraction of Flavonoids of Osmunda Cinnamomea L Var.and a Study on Antioxidant of It

LI Feng-xia,WANG Qing,ZHANG Zhong et al(Anhui Science and Technology University,Fengyang 233100,China)  
The extraction of flavonoids from Osmunda Cinnamomea L.Var.asiatica was studied and the antioxidant activity of the extract tomards lard was evaluated as well.Firstly,the extract conditions were optimized by the orthogonal experiment,such as extraction solvent,ratio of solid to liquid of extraction,temperature of extraction and time of extraction.At last the optimum conditions of operation as follows:70% alcohol,solid/liquid ration 1:15,extracting for 1.5h under temperature 65℃.According to technological condtions,the content of flavones is 15.99%,and the yield of this product is 14.59%.Then,the antioxidation of flavonoids on lard was assayed by Na2S2O3-I2 titratemetic method.The results showed that the dosage of flavones was indirect proportion to the antioxidation.When the concentration of flavones was 0.5%,the antioxidative effect was as good as 0.02%BHT.
【Fund】: 安徽省年度重点项目(05023066);; 安徽科技学院引进人才项目(ZRC2007145)
【CateGory Index】: TQ461
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