摘要
利用微波辅助提取法及紫外-可见分光光度法研究了不同炮制温度对槐米中黄酮和鞣质含量及其相应的抗氧化活性的影响。结果表明黄酮和鞣质成分的含量均随炮制温度的不同而发生明显的变化;不同温度炮制品对DPPH自由基的清除能力与黄酮及鞣质含量呈正比关系,但对ABTS自由基的清除能力与两者含量无明显相关性。
In this study, the content of tannins and flavonoids of different processed products of Sophora japonica L. and their antioxidant activities were investigated by UV-Vis method coupled with supersonic extraction. The results indicated that the content of flavonoids and tannins were obviously different among various processing temperature. The positive correlation between the scavenging free radical DPPH and the content of flavonoids and tannins was observed. However, the correlation between the scavenging free radical ABTS and the content of them seemed unconspicuous.
出处
《青岛科技大学学报（自然科学版）》
CAS
北大核心
2014年第4期346-349,共4页
Journal of Qingdao University of Science and Technology:Natural Science Edition
基金
河南省教育厅科学技术研究重点项目(12A150025)
关键词
槐米
炮制温度
黄酮
鞣质
抗氧化活性
Sophora japonica L.
processing temperature
flavonoids
tannins
antioxidant activity
