摘要
以苜蓿、小麦、松柳、红豆、空心菜五种芽苗菜为原料,在80%乙醇,60℃,料液比1∶15(m·v^(-1)),2h的提取条件下提取黄酮化合物,并研究了其体外抗氧化活性,包括对超氧阴离子自由基、DPPH自由基的清除能力和对铁离子的还原能力。试验结果表明芽苗菜黄酮提取物具有良好的体外抗氧化活性,且活性与浓度呈现一定的量效关系。研究为功能食品原料的开发利用提供了理论依据。
The antioxidative activities in vitro of the flavonoids from sprouts of Water Spinach, Pine Willow, Red Bean,Wheat,and Alfalfa were studied. The extraction condition was extraction solvent 80% ethanol,extraction temperature 60 ℃ ,solid-liquid ratiol： 15,extraction time 2 hours. Antioxidative activities including superoxide radical （O2-·）, 1, 1-Diphenyl-2-picrylhydrazyl radical （DPPH）and Ferric iron of the flavonoids were studied. The results showed that the sprouts flavonoids had good antioxidant abilities in vitro. Activity and concentration indicated certain relationship. The research provided theory basis for the development and utilization of functional food ingredients.
作者
李执坤
陈虹竹
冯艳钰
张超
王淇
臧延青
Li Zhikun Chen Hongzhu Feng Yanyu Zhang Chao Wang Qi Zang Yanqing(College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163329)
出处
《黑龙江八一农垦大学学报》
2017年第2期48-51,共4页
journal of heilongjiang bayi agricultural university
基金
2015年省级大学生创新训练项目(201510223022)
