摘要
目的:为玫瑰花的综合开发应用提供理论基础。方法:以玫瑰花提取物、没食子酸、儿茶素、槲皮素、VC、芦丁和BHT为材料,研究了它们之间混合后对DPPH·清除活性的增效或减效作用。结果:玫瑰花提取物和没食子酸、槲皮素、VC在低浓度下起到了增效作用,而其余材料或高浓度下,玫瑰花和不同抗氧化剂表现为减效作用。结论:低浓度的某些抗氧化物质与玫瑰花粗提物的混合其混合物溶液的抗氧化活性增强。
The objective was to study the interaction on DPPH free radical scavenging activity between gallic acid, catechins,quercetin,Vc, turin, BHT and aqueous extracts of Rosa rugosa. Results showed the DPPH free radical scavenging capacities of the mixture decreased, excepted gallic acid, quercetin, and Vc, which showing an increasing of function in low concentration. It suggested that some antioxidants could increase the bioactivity of rose aqueous extracts.therefore iml31vin（] their ootential value for the food industry.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第6期168-171,共4页
Science and Technology of Food Industry
基金
广东轻工职业技术学院自然科学基金(KY200918)
关键词
相互作用
玫瑰花提取物
抗氧化物质
interaction
aqueous extracts of Rosa rugosa
antioxidants
