食品科学 ›› 2005, Vol. 26 ›› Issue (7): 102-105.
• 基础研究 • 上一篇 下一篇
钱建亚, 葛庆丰, 刘松, 翁利珍
出版日期:
发布日期:
QIAN Jian-Ya, GE Qing-Feng, LIU Song, WENG Li-Zhen
Online:
Published:
摘要: 根据我国食用枸杞子的习惯,对其水、50%和95%乙醇提取物的自由基淬灭能力进行了比较。水提物和50%醇提物中总黄酮的含量相近,分别为1154±89mg/kg和1207±66mg/kg,95%醇提物中含有更多的黄酮物质(1497±70mg/kg)。黄酮物质高效液相色谱分析结果说明,水提物中主要是芦丁和绿原酸,50%醇提物中主要是芦丁和原儿茶酸,95%醇提物中主要是芦丁。在DPPH•自由基反应体系中,所有提取物都表现为慢反应动力学,提取物的自由基淬灭能力随溶剂极性降低而提高。
关键词: 枸杞子, 自由基淬灭能力, DPPH&bull
Abstract: The extracts of Lycium chinense Mill fruits by water, 50% ethanol and 95% ethanol were compared in antiradical efficacy according to the Chinese consumption tradition. The results showed that water infusion was similar to 50% ethanol extractin flavonoids (1154±89mg/kg and 1207±66mg/kg, respectively), but 95% ethanol extract contained more flavonoids (1497±70mg/kg). The main flavonoids in Lycium chinense Mill fruits were rutin and chlorogenic acid in water extract, rutin andprotocatechuic acid in 50% ethanol extract and rutin in 95% ethanol extract respectively as assayed with high performancechromatography (HPLC). All extracts showed a slow kinetics in DPPH• antiradical reaction system. The antiradical efficacyof the extracts tended to become stronger as the polarity of the solvents became weaker.
Key words: boxthorn (Lycium chinense Mill), antiradical efficiency, DPPH•
钱建亚, 葛庆丰, 刘松, 翁利珍. 枸杞子极性溶剂提取物的自由基淬灭性质[J]. 食品科学, 2005, 26(7): 102-105.
QIAN Jian-Ya, GE Qing-Feng, LIU Song, WENG Li-Zhen. Free Radical Quenching Capability of Lycium chinense Mill Fruit Extracts[J]. FOOD SCIENCE, 2005, 26(7): 102-105.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2005/V26/I7/102