摘要
分别对毛竹春笋甲醇、己烷、氯仿、乙酸乙酯和水提取物的抗氧化活性和总多酚含量进行了测定。结果表明,乙酸乙酯提取物具有最强的抗氧化活性(DPPH和ABTS)和最高的总多酚含量。5种提取物的抗氧化活性与其总多酚化合物含量有显著的相关性。GC-MS图谱分析表明乙酸乙酯萃取物包含多种多酚化合物,HPLC图谱证实多酚化合物主要有邻苯三酚、邻苯二酚、阿魏酸和p-香豆酸等。
Total phenolic content and antioxidant activity of methanol, hexane, chloroform, ethyl acetate and aqueous extracts of Phyllostachys pubescens were evaluated respectively. The ethyl acetate extract had the highest amount of phenolic compounds. It also exhibited the highest antioxidant activity by the 1,1-diphenyl-2-picrylhydrazyl （DPPH） and 2,2＇-azinobis （3- ethylbenzothiazoline -6-sulphonic acid （ABTS） methods. The antioxidant activity of extracts are correlated with it containing of phenolic compounds significantly. GC-MS analysis indicated that ethyl acetate extract contained a variety of phenolic compounds. HPLC analysis showed that pyrogallol was the predominant phenolic compound in this extract.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第5期97-100,共4页
Food Science
基金
科技部创新基金项目(O2EFN216701226)
关键词
竹笋
多酚
抗氧化活性
自由基清除剂
bamboo shoots
polyphenols
antioxidant activity
radical scavenger
