摘要
以乳苣全草为原料,75%乙醇为溶剂提取乳苣,提取液用不同极性溶剂依次萃取,得石油醚萃取物、乙酸乙酯萃取物、正丁醇萃取物和水萃取物,同时测定了各相提取物对羟自由基、超氧阴离子自由基、DPPH自由基的清除能力,并与VC进行比较。结果表明:各萃取物均具有一定的抗氧化活性,且随着浓度的增加而增强;对羟自由基的清除能力大小依次为乙酸乙酯萃取物>正丁醇萃取物>VC>水萃取物>石油醚萃取物;对超氧阴离子自由基清除能力大小依次为VC>正丁醇萃取物>乙酸乙酯萃取物>石油醚萃取物>水萃取物;对DPPH自由基清除能力大小依次为VC>乙酸乙酯萃取物>正丁醇萃取物>水萃取物>石油醚萃取物;各萃取物还原能力大小依次为VC>正丁醇萃取物>乙酸乙酯萃取物>水萃取物>石油醚萃取物。
Using Mulgedium tataricum L.with whole grass as raw material,75% ethanol extraction solvents,the resulting crude extracts were further extracted using different solvents respectively,such as petroleum ether,ethyl acetate,n-butanol and water.And at the same time antioxidant activities of each phase were studied and compared with Vc using hydroxyl radical system,superoxide radical system and system of DPPH.The results showed that all phases had certain antioxidant activities and the effect was increased with increase of concentration.Scavenging effect were as follows:ethyl acetate extractsn-butanol extractsVcwater extractspetroleum ether extracts for hydroxyl radical,Vcn-butanol extractsethyl acetate extractspetroleum ether extractswater extracts for superoxide radical,Vcethyl acetate extractsn-butanol extractswater extractspetroleum ether extracts for DPPH· and the reducing power were as follows:Vcn-butanol extractsethyl acetate extractswater extractspetroleum ether extracts.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第1期85-87,共3页
Science and Technology of Food Industry
基金
天水师范学院重点学科支持项目
关键词
乳苣
活性成分
抗氧化
Mulgedium tataricum L.
effective components
antioxidation