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苦荞麦粉乙醇提取物抗氧化性及芦丁受热变化的研究 被引量：7

Effects of Heat Treatment on Antioxidation and Rutin Content of Ethanolic Extracts from Buckwheat (Fagopyrum Tataricum Gaert) Flour
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摘要 运用高效液相色谱仪、β -胡萝卜素 -亚油酸乳化体系热自动氧化法、DPPH游离基清除法 ,对受热处理的产自重庆城口县苦荞麦粉的 5 0 %乙醇提取物的芦丁含量和抗氧化活性进行了研究。结果表明 :蒸煮使芦丁的含量显著减少 (p <0 .0 5 ) ,从 6 0 .11降至 11.91mg干重 / 10 0g ;而其抗氧化活性值 (antioxidantactivity ,AA)也发生了明显的变化 ,加热前后分别为 92 .91%和 86 .14 %。 The high-performance liquid chromatographic (HPLC) and heat-induced oxidation of an aqueous emulsion of β-carotene and linoleic acid methods were used to estimate the changes of rutin content and antioxidant activity of 50% ethanolic extracts from buckwheat ( Fagopyrum Tataricum Gaert )flour before and after heat treatment. The results show that heat treatment reduced the rutin content significantly (p<0.05) from 60.11mg dry weight/100g to 11.91mg dry weight/100g,and the change of antioxidant activity was from 92.91% to 81.64% also significant of difference (p<0.05).
作者 钟耕 尹礼国 曾凡坤
机构地区 西南农业大学食品科学学院 宜宾学院生物工程系
出处 《中国粮油学报》 EI CAS CSCD 北大核心 2004年第3期31-34,共4页 Journal of the Chinese Cereals and Oils Association
关键词 苦荞麦粉 乙醇提取物 芦丁 抗氧化活性 蒸煮加热 buckwheat (Fagopyrum Tataricum Gaert)flour,rutin content,antioxidant activity
分类号 TS210.1 [轻工技术与工程—粮食、油脂及植物蛋白工程]
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参考文献12

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二级参考文献26

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二级引证文献77

中国粮油学报
2004年 第3期

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