摘要
采用浓度为95%的乙醇提取黄花菜中的总黄酮物质,分光光度法测定黄花菜中的总黄酮含量,提取率为6.85%。研究了黄花菜中黄酮类化合物对超氧自由基、羟基自由基的清除作用,结果表明:黄花菜中黄酮类化合物对清除自由基有明显的作用,黄酮类化合物的添加量在试验范围内与其抗氧化性呈正相关;同时还研究了提取物与VC的协同抗氧化作用,证明有较好的增效作用。
The total flavonoids content in Hemerocallia Fulva is determined by 95 percent alcohol extraction and column chromatography colorimetric. It is demonstrated that the total flavonoid in Hemerocallia Fulva is 6.85 %. The extraction of flavonoids from Hemerocallia Fulva was studied and the antioxidant activity of the extracts towards free radical scavenging was evaluated, such as the superoxide aninon radicals and hydroxyl radicals. The results showed that the dosage of flavones was in direct proportion to the antioxidation. Meanwhile, when ascorbic acid was used together with flavonoids, ascorbic acid shows stronger synergistic antioxidant ability with flavonoids.
出处
《食品研究与开发》
CAS
北大核心
2007年第3期74-77,共4页
Food Research and Development
关键词
黄花菜
黄酮类物质
提取
抗氧化作用
清除自由基
Hemerocallia Fulva
flavonoids
extraction
antioxidant activity
free radical scavenging
