食品科学 ›› 2004, Vol. 25 ›› Issue (7): 154-157.

• 营养卫生 • 上一篇    下一篇

槐米中天然抗氧化剂的提取及其抗自由基性能研究

 郭亚力, 李聪, 欧灵澄, 王文久, 黎勇坤   

  1. 红河学院,云南大学,西南林学院
  • 出版日期:2004-07-15 发布日期:2011-10-24

Studies on the Capability of Resistance to Oxidation and Separation of Natural Antioxidant in Flos Sophora Immaturus

 GUO  Ya-Li, LI  Cong, OU Ling-Cheng , WANG  Wen-Jiu, LI  Yong-Kun   

  1. 1.Honghe College;2.Yunnan University;3.Southwest Forestry College
  • Online:2004-07-15 Published:2011-10-24

摘要: 讨论了槐米中天然抗氧化剂的提取分离。并用电子顺磁共振法、DPPH自由基捕获法和邻二氮菲-Fe2+分光光度法等三种方法对槐米天然抗氧化剂进行了抗自由基性能的测试及研究。结论是槐米提取物对自由基的清除率可以达到40%~70%,有可能作为一种良好的新型抗自由基食品添加剂使用。

关键词: 槐米, 芦丁, 抗自由基分析, 抗氧化剂, 食品添加剂, DPPH

Abstract: Extraction of natural antioxidant in Flos Sophorae Immaturus was discussed. Three methods investigatedthe natural antioxidant resistance in Flos Sophorae Immaturus to free radical by means of ESR, scavenging of DPPHand photometric system. Scavenging percentage of free radical of Rutin in Flos Sophorae Immaturus would reach40%~70%,so it could be used as a kind of new food additive for antiradicals.

Key words: Flos Sophorae Immaturus, Rutin, analysis of free radical, antioxidant, food additive, DPPH