摘要
目的:测定三豆饮随煎煮时间的延长,水煎液中黄酮、多糖含量以及抗氧化性的变化,以分析其抗氧化能力的影响因素。方法:采用Al(NO3)3比色法测定黄酮的含量;苯酚-硫酸法测定多糖含量;并根据Fenton反应,测定三豆饮抗氧化能力随煎煮时间的变化。结果:随煎煮时间延长,三豆饮水煎液中黄酮含量先增后减,多糖含量递增,抗氧化性递增。结论:三豆饮起抗氧化作用的主要贡献可能是多糖。
Objective: To detect the content of flavonoids, polysaccharide and antioxidant capacity in Three-soybean liquid along with the increase of decocting timeand to discuss the reason of antioxidant activity in Three-soybean liquid. Methods: The content of flavonoids was determined by Al(NO3)3 colorimetric method, the content of polysaccharide was determined by Phenol-sulfuric acid method, Besides, the hydroxyl radical scavenging capacity of Three-soybean liquid was analyzed according to the Fenton reaction, determine. Result: With the increase of the decocting time, the flavonoids content of Three-soybean liquid firstly increased then decreased, the polysaccharide increased, and the antioxidant activity increased. Conclution: The polysaccharide may have an important contribution to the antioxidant capacity in Three-soybean liquid.
出处
《广东化工》
CAS
2016年第5期31-31,46,共2页
Guangdong Chemical Industry
基金
国家自然科学基金(81001600)
关键词
三豆饮
黄酮
多糖
抗氧化性
three-soybean liquid
flavonoids
polysaccharide
antioxidant activity