溶出特性抗氧化活性菊苣酸是蒲公英的主要功效成分之一,为充分利用蒲公英资源,该文研究醇提过程中蒲公英菊苣酸随蒲公英粉末粒度,料液比,提取温度的溶出特性和抗氧化活性的变化.结果表明:蒲公英粉末粒度,料液比和提取温度不影响蒲公英菊苣酸的溶出特性,但影响蒲公英菊苣酸的溶出量,平均溶出速率.当提取时间小于60 min时,...
Antioxidant results showed that the scavenging rates of DPPH free radical and ABTS 路increased linearly with the increase of cichoric acid concentration, and the effect of scavenging DPPH free radical was better than that of scavenging ABTS 路.洪昕曾悦袁永俊Food Research & Developm...