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。
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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第7期102-105,共4页
Food Science
关键词
枸杞子
自由基淬灭能力
DPPH·
boxthorn (Lycium chinense Mill)
antiradical efficiency
DPPH·
