摘要
采用DPPH·分光光度法分别测定银杏提取液、经离心分离处理后银杏提取液、经化学醇沉处理后银杏提取液对DPPH·的清除率并进行比较,实验结果表明,原始银杏提取液、经离心分离与化学醇沉两种方法预处理后的银杏提取液对DPPH·清除率分别为97.59%、90.12%、87.03%,对原液进行预处理均能减少絮状沉淀的生成,使实验数据能更真实地反映物质的抗氧化性能,但离心分离比化学醇沉易操作,成本低,更适合于对植物提取液的预处理。
Primitive ginkgo extracts, centrifugal separation processed ginkgo extracts and alcohol precipitant processed ginkgo extracts scavenging DPPH free radical were determined respectively by DPPH spectre- photometric method and compared. The results showed that the scavenging DPPH free radical rate is 97.59%, 90.12%, 87.03% respectively. The two preparation techniques of centrifugal separation and alcohol precipitation both could decrease floc precipitation; however, the centrifugal separation preparation method had great advantages in reducing costs and simplifying methods.
出处
《食品科技》
CAS
北大核心
2008年第8期155-157,共3页
Food Science and Technology
基金
国家科技部十一五科技支撑项目(2006BAD18B0404)
湖南省科技厅科技攻关项目(05NK3056)
中南林业科技大学校青年基金项目(07029B)
关键词
预处理
离心分离
醇沉
DPPH自由基
preparation
centrifugal separation
alcohol precipitation
DPPH free radical
