| Bamboo is a grass (Poaceae) Bambusoideae (Bambuaoideae) perennial evergreen plant. In recent years, studies have shown that bamboo leaf extract has significant anti-free radical, antioxidant, antibacterial, anti-fatigue, anti-tumor, regulate blood lipids, cardiovascular and cerebrovascular protection, as well as pesticides and other biological functions and pharmacological activity. Flavonoids was extracted from bamboo leaves with ethanol,the extraction process was optimized; Then products were separated and purified with some methods.On the base of the single factor experiments of ultrasonic-assisted extraction technique of flavonoids from bamboo leaves, the method of orthogonal experiemt with four factors and three levels was adopted and the factors influencing the technological parameters were determined by means of regression analysis. The results showed that the optimum conditions were:60%of the ethanol concentration,700W of the ultrasonic power, the ratio of material to solvent of 1:20,30min of extraction time.At the same time, chromatographic conditions were further optimized as well. Four flavonoids were separated successfully, thus making determination of flavonols in test by HPLC possible.The antioxidation of bamboo polysaccharide to fat was stronger than TBHQ and Vc, at the same time,the effect of synergic anti-oxidizing action was more better. Bamboo flavonoids can scavenge O2-·,·OH and DPPH·.Consistent evidence suggested that acrylamide is formed in starch-rich foodstuffs during mailard reaction. However, information regarding the influence of related parameters on acrylamide formation is scarce. It was investigated that treatment with bamboo flavonoids before frying could reduce the acrylamide formation. |
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