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《Food Science and Technology》 2014-07
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Extraction condition and preservation effect to strawberry of Bidens parviflora Willd. flavonoids

GE Shui-lian;CHEN Jian-zhong;XING Hao-chun;HU Li-sha;ZHANG Li-li;College of Life Science and Engineering, Handan College;  
In order to optimize the extraction conditions of Bidens parviflora Willd. flavonoids, the four factors and three levels of orthogonal test was chosen with ethanol extraction. The optimal extraction condition was determined as following: extraction temperature is 80 ℃, extraction time is 2.5 h, solvent to material is 20(mL/g), ethanol concentration is 60%. At the conditions the yield of Bidens parviflora Willd. flavonoids was 4.54%. After that, various physiological index were determinated in order to make clear the preservation effect to strawberry of Bidens parviflora Willd. flavonoids. The small part of strawberry was at first, then the rest were randomly divided into 4 groups, they were dealed with spraying of 60% ethanol and different concentrations of Bidens parviflora Willd. flavonoids, and put at the normal temperature as selling. The physiological index were determinated every 12 h. The results showed that: the flavonoids reduced the decay of strawberry fruit relatively, slowed down the decomposition of Vc and soluble solid content, kept the activity of superoxide dismutase at a high level, reduced the permeability of cell membrane andthe formation of malondialdehyde, and the effect was weaken with the dilution of the extraction.
【Fund】: 河北省高等学校科学技术研究项目(Z2012116);; 河北省科技计划项目(13222907)
【CateGory Index】: TS255.3;TQ28
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