STUDY ON THE MICROWAVE EXTRACTION AND ANTIOXIDANT PROPERTY OF FLAVONOID COMPOUND FROM PURSLANE

Main factors effecting extraction of the flavonoid from purslane were studied with single factor method and orthogonal experiment method by the help of microwave irradiation, The flavonoid antioxidant activities were studied simultaneously. The results showed that the optimum microwave extracting procedure was determined as follows: 70 % alcohol solution as solvent,microwave power 500 W, extraction time 10 min, the ratio of material to solvent 1:30, and the extraction yield of total flavonoids was 7.93 %. Antioxidative effect of flavonoids from purslane on lard was studied. The results showed that flavonoids could inhibit the reaction of lipid peroxidation of oil significantly. The antioxidative effect of flavonoid on lard was better than rutin and ascorbic acid. Flavonoid was a potential product of natural, safe and effective antioxidant.