摘要
通过曼尼希(mannich)反应由二氢槲皮素制备其衍生物-曼尼希碱盐,考察其对DPPH自由基清除能力及其在KI-H2O2体系和猪油中的抗氧化性能。通过实验证明,二氢槲皮素曼尼希碱盐常温下在水中的溶解度大于二氢槲皮素。其对DPPH自由基的清除能力比二氢槲皮素有所增加。在KI-H2O2体系中二氢槲皮素曼尼希碱盐的抗氧化能力比二氢槲皮素、槲皮素和抗坏血酸都要强。其对猪油的抗氧化能力比二氢槲皮素弱,但是比BHT强,在猪油中最佳添加量为2.0 mmol/L。
Dihydroquercetin mannich salt, a sihydroquercetin derivative, was prepared via mannich reaction. Its capability of scavenging the free radicals and antioxidant ability in KI-H202 system and lard were all studied. The results showed that the solubility of dihydroquercetin mannich salt in water was higher than that of dihydroquercetin. Its capability of scavenging the DPPH radicals was also improved. Besides, its antioxidant activity in KI-H202 system was better than those of dihydroquercetin, quercetin and vitamin C. Its antioxidant activity in lard was higher than that dihydroquercetin, but lower than that of BHT. The optimal amount of dihydroquercetin mannich salt in lard was 2.0 mmol/L.
出处
《现代食品科技》
EI
CAS
2007年第10期29-31,共3页
Modern Food Science and Technology
