食品科学 ›› 2006, Vol. 27 ›› Issue (9): 110-115.
• 基础研究 • 上一篇 下一篇
莫开菊, 柳圣, 程超
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MO Kai-Ju, Liu-Sheng, Cheng-Chao
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摘要: 采用有机溶剂分级提取生姜黄酮。测定了黄酮提取液的还原力、抗氧化能力和抑制油脂的过氧化,为生姜的深加工提供理论依据。结果说明生姜黄酮的还原力高于BHT和PG。其清除ABTS+、DPPH·、·OH、O2-·的IC50值分别为1.3、23.2、40.1、84.0μg/ml。生姜黄酮对几种自由基的抑制能力由大到小依次为:ABTS+自由基>DPPH·>·OH>O2-·。但是抑制油脂过氧化值的能力比PG稍低,比BHT显著高。因此生姜黄酮有很强的抗氧化能力,值得深入研究其生理功能和开发功能产品。
关键词: 生姜, 黄酮, 还原力, 抗氧化
Abstract: In order to get theory basis for Ginger devolopment, the flavoloid was extracted grandely with organic solvent, and the reduction and the elimination effects as well as the fat anti-oxidation of ginger flavonoid were determined. The results showed that the ginger flavonoid had higher reduction energy more than BHT and PG, the 50% elimination value to ABTS+, DPPH·, ·OH, O2-·were 1.3, 23.2, 40.1, 84.0μg/ml. But it was slightly lower than in the oil peroxide value determination PG, But compared to BHT is remarkable high.
Key words: ginger, flavonoid, reduction energy, anti-oxidant activity
莫开菊, 柳圣, 程超. 生姜黄酮的抗氧化活性研究[J]. 食品科学, 2006, 27(9): 110-115.
MO Kai-Ju, Liu-Sheng, Cheng-Chao. Study on Antioxidant Activity of the Ginger Flavonoid[J]. FOOD SCIENCE, 2006, 27(9): 110-115.
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