诃子抗氧化作用的研究

食品科学 ›› 2000, Vol. 21 ›› Issue (2): 9-12.

诃子抗氧化作用的研究

孟洁, 杭瑚

青岛大学理工学院化学系

出版日期:2000-02-15 发布日期:2011-11-25

Study on Antioxidative Effects of Terminalia Chibula Chebula Retz

MENG Jie, HANG Hu

Online:2000-02-15 Published:2011-11-25

摘要/Abstract

摘要： 用ＤＰＰＨ法、ＴＢＡ法及碘量法研究了不同溶剂诃子粗提物的抗氧化活性。结果表明：诃子各溶剂粗提物对ＤＰＰＨ自由基有较强的清除作用，但清除能力均弱于同浓度的茶多酚９５％乙醇粗提物对亚油酸氧化的抑制作用强于同浓度的茶多酚；乙酸乙酯粗提物以猪油的抗氧化效果强于同浓度的茶多酚，当其在猪油中的含量达０.２％时，其抗氧化效果可与合成抗氧化剂ＴＢＨＱ（叔丁基对苯二酚）媲美。９５％乙醇和正已烷粗提物对猪油的抗氧化效果不及同浓度的茶多酚。

关键词: 诃子, 抗氧作用

Abstract: Antioxidative activities of different solvent extracts of Terminalia Chebula Retz.were studied by l. l - diphenylpicrylhydrazyl(DPPH )free radical method.TBA method and Na2SO3-I2 titrimetric method respectively The results show that all the extracts had good scavenging effects on DPPH radical but the scavenging activities were weaker than those of tea polyphenols.Under the same dosage,95% ethanol extracts gave stronger resistance to the oxidation of linoleic acid than tea polyphenols did. Antioxidative effcets of ethyl acetate extracts on lard were stronger than those of tea polyphenols but the antioxidative activities of 95% ethanol or n-hexane extracts on lard were weaker than those of tea polyphenols. When the concentration of ethyl acetate extracts in lard was 0.2% (w.t.%).the antioxidative effects were as good as those of TBHQ.

Key words: Terminalia Chebula Retx Antioxidative effect

孟洁, 杭瑚. 诃子抗氧化作用的研究[J]. 食品科学, 2000, 21(2): 9-12.

MENG Jie, HANG Hu. Study on Antioxidative Effects of Terminalia Chibula Chebula Retz[J]. FOOD SCIENCE, 2000, 21(2): 9-12.

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