荞麦粉、皮、芽中黄酮类化合物抗氧化研究

STUDY ON ANTIOXIDANT ACTIVITY OF FLAVONOIDS OF BUCKWHEAT FLOUR,BRAN AND SPROUNT

采用乙醇为溶剂提取荞麦粉、皮、芽中黄酮类化合物,测定了荞麦粉、皮、芽的总黄酮含量以及黄酮类提取物对DPPH自由基(2,2 Diphenyl-1-picryl-hydrazyl)的清除率和对猪油的抗氧化效果.结果表明:不同荞麦品种的粉、皮、芽均有一定的抗氧化能力,抗氧化顺序依次为:荞麦芽>荞麦皮>荞麦粉.其中苦荞抗氧化效果比甜荞明显.

The flavonoids were extracted from Buckwheat flour, bran and sprout with ethanol. The total flavonoids content of Buckwheat flour, bran and sprout, antioxidant activity of flavonoids extracts in lard and free radical （2,2-Diphenyl-1-picry-hydrazyl, DPPH） elimihation rate were determined respectively. The results showed that the flavonoids extracts of buckwheat flour, bran and sprout all exhibited to some extend antioxidant activity. Antioxidant activity decreased in the sequence of sprout, bran and flour. The antioxidant activity of flavonids extracts from the Fagopyrum tararicum Gaerth was stronger than that of Fagopyrum esculentum moench.