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《Journal of Zhejiang University(Science Edition)》 2009-05
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Study on microwave-assisted extraction and anti-oxidation activity of flavonoids from purple sweet potato

GAO Li-wei1,LI Xiang-rong2*(1.Pharmaceutical College of Zhejiang University,Hangzhou 310058,China;2.Medical College City College of Zhejiang University,Hangzhou 310015,China)  
To study the microwave-assisted extraction and anti-oxidation activity of flavonoids from purple sweet potato.The optimum extraction conditions of flavonoids from purple sweet potato were investigated with L9(34) orthogonal experimental design by using rutin as standard compound and the antioxidant activity of the extract with the optimum condition was evaluated by using the system of DPPH· method with VC as reference substance.The best condition for procedure was extracting for 35 min at 80 ℃ with 20 times of 70% ethanol.The flavonoids extracted from pulp and peel by MAE were 1.55% and 3.30%,the anti-oxidation activity of flavonoids for DPPH· radical were 0.020 4 mg·mL-1 and 0.019 2 mg·mL-1 by IC50 respectively.The optimum extraction conditions of flavonoids from purple sweet potato were investigated.The quanlity of flavonoids in peel was about 2.13 times as that in pulp.The scavenging capacity of DPPH· radical by flavonoids from peel was higher than that of from pulp.
【Fund】: 杭州市科技局资助项目(项目编号:20080432T05)
【CateGory Index】: R151
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