摘要
从桑椹全果中提取抗氧化性物质,用光度法测定了提取物对羟基自由基(·OH)和超氧阴离子(O2-·)的清除作用,采用碘量法研究了桑椹提取物抑制油脂氧化活性及与其他物质的协同作用。结果表明:桑椹果提取物具有很强的抗氧化活性,可有效地延缓油脂氧化反应;随着桑椹果提取物用量的增加,其抗氧化作用增强,Vc、VE、柠檬酸对其具有一定的协同作用。初步判断桑椹提取物中抗氧化成分为黄烷醇类多酚物质。
The scavenging ability of the solvent extract from mulberry to· OH and O^- 2·was studied by spectrophotometry, the antioxidative activities of extracts and its synergistic effect with other materials were also studied by Na2S2O3-I2 litrimetric method using lard as substrates. The results showed that the extract of mulberry has powerful antioxidation, and it could significantly inhibit the reaction of lipid peroxidation. Antioxidative activities were strengthened with the increase of extracts dosage. Ascorbic acid, Vc and VE had synergistic antioxidative activities with extracts. The antioxidative components of mulberry were suggested to be polyphenolic substances.
出处
《中国油脂》
CAS
CSCD
北大核心
2005年第8期46-49,共4页
China Oils and Fats
关键词
桑椹
抗氧化作用
协同效应
mulberry
antioxidative effect
synergistic effect
