摘要
紫藤花是一种常见的可食性花卉。文中采用多个抗氧化评价体系,包括亚油酸氧化抑制作用、超氧阴离子清除能力、还原能力和DPPH自由基清除能力,评价了紫藤花2种提取物的抗氧化能力。结果表明:在所有的测定方法中,紫藤花提取物均表现出了较强的抗氧化能力,其中70%甲醇提取物的抗氧化能力强于对应的水提取物。紫藤花总酚和总黄酮含量与其抗氧化能力有正相关性。
Flowers of Wisteria sinensis is a common edible flower. In this study, the antioxidant activity of 70 % methanol or water extract from wisteria sinensis flowers was determined by various antioxidant assays, including total antioxidant, free radical scavenging, superoxide anion radical scavenging and reducing powers. The extracts showed strong antioxidant activity in all tested methods. Among the two methods, 70 % methanol extracts were found to pos- sess the higher antioxidant activity than that of water extracts. A positive correlation between the antioxidant activity and total phenolic content and flavonoid content was observed.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第12期82-85,共4页
Food and Fermentation Industries
关键词
紫藤花
抗氧化能力
总酚
黄酮
Wisteria sinensis flower, antioxidant activities, phenolic, flavonoid
