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。
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, 84.01μ g/ml. But it was slightly lower than in the oil peroxide value determination PG, But compared to BHT is remarkable high.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第9期110-115,共6页
Food Science
基金
湖北省教育厅资助项目(2000D9001)
关键词
生姜
黄酮
还原力
抗氧化
ginger
flavonoid
reduction energy
anti-oxidant activity
