2006•Sichuan Food and FermentationRequires access
Study on the Extraction and Antioxidant Property of Flavonoid from Cactus
Shi De-fang
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Abstract
Main factors effecting extraction of the flavonoid from cactus were studied by single factor and orthogonal experiments, and flavonoid antioxidative activity was studied by comparing with rutin and ascorbic acid. The results showed that the highest extraction rate of flavonoids could be obtained with 70% aqueous ethanol refluxing at a ration of solid to liquid as 1:2,at 80℃ and vibrating extraction 50 min. The Peroxide Value of fat was used to study the antioxidative activity of the extract, meanwhile, compared with the rutin and ascorbic acid, the experiment indicated that the extract have stronger antioxidative activity than the rutin and ascorbic acid.