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《Food & Machinery》 2011-05
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Study on extraction and antioxidant activity of aloe anthraquinones by ultrasonic technology

LIU Quan-de TANG Shi-rong SONG Hui WANG Ying XING Hong-wei (School of Food Engineering,Xuzhou Institute of Technology,Xuzhou,Jiangsu221008,China)  
Extraction technology of aloe anthraquinones was studied by using ultrasonic sound extraction equipment.Effects were investi-gated,of solvent species,ethanol concentration,ultrasonic sound power,ratio of material to liquid and extraction time on extraction rate of aloe anthraquinones by single factor and orthogonal test.The optimum extraction conditions for aloe anthraquinones were identified as the follows:fresh aloe leaf beating,70%ethanol(V∶V)as sol-vent,ratio of material to liquid as 1∶10(V∶V),ultrasonic sound power 300W,extraction time 15min with only one time.The ex-traction rate of aloe anthraquinones was up to 0.608mg/g.The an-tioxidant activity of the extract of aloe anthraquinones by ethanol was studied.Results showed that aloe anthraquinones has good scaven-ging effect to DPPH free radical,and the scavenging activity has ob-vious dose-effect relationship of concentration.And the extract was analyzed by HPLC.There were five anthraquinones such as aloe-emodin,rhein,emodin,chrysophanol,physcion in the extract.
【Fund】: 江苏省苏北科技发展计划项目(编号:BC2010405)
【CateGory Index】: TQ461
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