摘要
用硫代巴比妥酸法、碘量法研究了火炬树果穗粗提物的抗氧化活性。结果表明:随着火炬果穗粗提物浓度的增加,对亚油酸和猪油脂质过氧化反应的抑制作用增强,0.1%火炬果穗乙醇粗提物对亚油酸脂质过氧化反应的抑制作用强于0.05%茶多酚;对H2O2诱导的红细胞溶血、Fe2+—Cys等诱导的肝脂质过氧化反应均有较好的抑制作用。
Antioxidative activities of staghorn sumae抯 ear extract were studied by thiobarbituric acid reactive substance method and Na2S2O3-I2 titrimetric method. The results show the resistance to per oxidation of linoleic acid and lard are strengthened when increasing the usage of extracts. 0.1% ethanol extricate gave stronger resistance to the oxidation of linoleic acid than 0.05% tea polyphenol did. The extract of staghorn sumae抯 ear can inhibited lipid peroxidation in chicken liver tissue and the hemolysis extent of red blood cells.
出处
《食品科技》
CAS
北大核心
2003年第9期66-68,81,共4页
Food Science and Technology
关键词
火炬树果穗
抗氧化作用
自由基
ear of staghorn sumae
antioxidative effect
radical
