摘要
以超声辅助乙醇-盐酸溶液提取沙棘叶,得到沙棘叶提取物,研究不同酸碱环境、不同光照、不同浓度的金属离子(Na+、Ca2+和K+)以及不同加热温度对其抗氧化稳定性的影响。结果表明,不同的pH、避光保存、金属离子以及加热对沙棘叶提取物的抗氧化活性(还原能力和ABTS自由基清除活性)影响不显著(p>0.05),但是在阳光和日光灯照射的条件下,其抗氧化活性显著降低(p<0.05)。为沙棘叶提取物作为天然抗氧化剂在食品领域的应用提供理论依据。
Obtain Seabuckthom leaves extract using ethanol-hydrochloric acid solution assisted by ultrasonic. The effect of ＋ 2＋ different acid and alkali environment, illumination , metal ions （Na^＋, Ca^2＋ and K^＋） and heating temperatures on the antioxidant stability of Seabuckthorn leaves extract were determined. The results indicated that antioxidant activities of Seabuckthorn leaves extract （reducing power and ABTS radical scavenging activity） was not significantly influenced （p〉0.05） by the different pH, avoid light preservation, metal ions and heating conditions, but the antioxidant activity decreased significantly （p〈0.05） in the sunlight and fluorescent light. In addition, provide theoretical basis of Seabuckthom leaves extract for application in food industry as natural antioxidants.
出处
《食品工业》
北大核心
2014年第7期181-184,共4页
The Food Industry
基金
黑龙江省青年科学基金项目(QC2011C001)
关键词
沙棘叶
提取物
抗氧化
稳定性
Seabuckthom leaves
extract
antioxidant activity
stability
