Study on extraction technology and antioxidant property of total flavonoids from cinnamon
Extraction technology and antioxidant property of total flavonoids from cinnamon was studied using cinnamon as raw materials. The analytical method was established that the total flavonoids content was determined by UV-spectrophotometric methods with rutin as standard and NaNO2 - Al (NO3) 3 -NaOH as chromogenic reagent. The results showed that the optimal process of total flavonoids from cinnamon were as follows : edianol concentration 60% , cinnamon/liquid ratio 1:60 ( g/mL) , reflux temperature 70℃, and extraction time 6 h. Under these conditions , the extraction rate and content of cinnamon total flavonoids were 16. 10% and 70. 02%. The antioxidant property of cinnamon total flavonoids enhanced with flavonoids concentration increased. Hydroxy radical scavenging rate was 40. 49% when total flavonoids concentration was 4.5 mg/mL and DPPH free radical was 94.29% when it was 2.0 mg/mL.
NETL
NSTL
万方数据
维普
