摘要
采用Fenton反应体系产生羟自由基和邻苯三酚自氧化产生超氧阴离子自由基,研究香菜乙醇提取液对两者的清除作用。并以芦丁为对照品,测定其总黄酮含量。结果表明:香菜中总黄酮含量为8.493mg/g。香菜乙醇提取液对羟自由基和超氧阴离子自由基均有清除作用,半数清除量(IC50)分别为122.331mg/L和71.535mg/L,提取物浓度的添加量在试验范围内与其抗氧化活性呈正相关。
The scavenging effects of ethanol extracts from coriandrum sativum on hydroxyl free radical （·OH） produced by Fenton reaction and superoxide anion free radical （O2^-·） produced by oxidation of pyrogallol were studied. The results showed that the content of total flavonoids in coriandrum sativum determined by spectrophotometry is 8.493 mg/g, and the extracts can both scavenge hydroxyl free radical（·OH ） and superoxide anion free radical （O2^-·）, the dosage of the extracts was in direct proportion to the antioxidation, and their inhibitory concentrations of 50 % （IC50） are 122.331 mg/L and 71.535 mg/L, respectively.
出处
《食品研究与开发》
CAS
北大核心
2009年第11期69-71,共3页
Food Research and Development
关键词
芫荽
抗氧化活性
乙醇提取液
清除自由基
Coriandrum sativum
antioxidant activities
ethanol extracts
free radical scavenging
