摘要
研究红苋菜不同部位提取物的抗氧化活性。用75%的乙醇溶液,分别对红苋菜的根、茎、叶3个部位进行超声浸提,进一步评价各提取物清除超氧自由基、清除DPPH自由基、清除羟自由基、总抗氧化力与还原力。结果发现,叶部位提取物对超氧自由基清除、DPPH自由基清除和总抗氧化力最强;而茎部提取物清除羟自由基能力最强。红苋菜具有较好的抗氧化活性,其中活性较强的部位为叶。
Antioxidant activity of extracts from different parts of Amaranthus tricolor L. was studied. Using 75%ethanol solution, roots, stems and leaves of Amaranthus tricolor L. were conducted to ultrasonic extraction, re-spectively. Furthermore, the effects of Amaranthus tricolor L. extracts on scavenging superoxide free radical, DPPH radical and hydroxyl radical, total antioxidant capacity and reducing power were evaluated. The results found that leaf extracts from Amaranthus tricolor L. showed the strongest effects on scavenging superoxide radi-cal and DPPH free radical, and had the biggest total antioxidant capacity, while the stem extract had the strongest effects on scavenging hydroxyl free radical. Different parts of Amaranthus tricolor L. especially leaves have a good antioxidant activity.
出处
《食品研究与开发》
CAS
北大核心
2016年第12期19-23,共5页
Food Research and Development
基金
山东省科学技术发展计划项目(2011GSF12108)
