不同加工处理对玉竹黄酮抗氧化活性的影响研究

Effect of different processing on the antioxidant activity of flavonoids from Polygonatum Odoratum

玉竹是药食两用植物,对玉竹经挤压膨化处理、烘烤处理、高压处理和酵母菌发酵处理后提取出的黄酮进行了DPPH自由基清除能力、抗脂质体过氧化能力和羟基自由基清除能力三方面的体外抗氧化试验。结果表明,发酵处理对玉竹黄酮的抗氧化活性影响较小,玉竹食品加工中可倡导使用;挤压膨化处理可导致玉竹黄酮抗氧化能力显著下降,这种加工处理方法在食品加工过程中应注意避免。

Polygonatum Odoratum is a kind of plant resource using as both medicine and food. The flavonoids was extracted from Polygonatum Odoratum after it was processed by different methods of extrusion treatment,roast, high pressure treatment and yeasts ferment. The in vitro anti-oxidative activity test of the flavonoids was conducted with DPPH free radicals scavenging activity, liposome peroxidation inhibiting activity and hydroxyl radical scavenging ability. Experimental results show that fermentation process has less affected on the anti-oxidative activity of flavonoids extracted from Polygonatum Odoratum, yeasts fermentation process could be used in Polygonatum Odoratum food processing. The antioxidant capacity of flavonoids decreased significantly after the root powder of Polygonatum Odoratum was extruded, and this processing methods should be avoided when making Polygonatum Odoratum food