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Study on Extraction Conditions of Peanut Hull Flavones and Its Antioxidative Activity

SUN Lan-ping1,LIN Ze-mei2,XU Hui1,ZHANG Bin1,Ma Long1(1.Department of Food and Bioengineering,Bengbu College,Bengbu 233030,China;2.Hefei General Machinery Research Institute,Hefei 230031,China)  
To optimize extracting parameters of flavones from peanut hull was studied.Based on the single factors test of ethanol concentration,material and solvent ratio,extracting time and extracting temperature,orthogonal test was performed and the best combination was confirmed.With the optimized technology,the maximal extracting rate of flavones from peanut hull was 92.32%.The optimal techniques obtained were 60% ethanol extracting at 60 ℃ with material and solvent ratio 1∶30 for 150 min.The results showed that the dosage of flavones was indirect proportion to the antioxidation.When the concerttration of flavones was 0.2%,the antioxidative effect was as good as 0.2%BHT.
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