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《Modern Food Science and Technology》 2009-02
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Study of Extraction and Antioxidation of Flavonoids from Sugarcane Top

WU Jian-zhong,OU Shi-yi,WANG Yong(Department of food Science and Engineering,Jinan University,Guang Zhou 510632,China)  
The flavonoid components were extracted from sugarcane top by using 30% alcohol and its content was determined by US-spectrophotometric methods with rutin as standard. Its scavenging activity to DPPH and antioxidative activity to linolic acid were also studied. The results showed the total flavone content was 12.5% and it showed high antioxidation functions.
【CateGory Index】: TQ461
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