摘要
分别采用醇浸提法、微波法、超声波及酶法提取板栗雄花序中的黄酮类化合物,以紫外分光光度法测定了不同提取方式所提得的板栗雄花序总黄酮总还原力、清除羟自由基(·OH)和DPPH自由基能力的差异。结果表明,各种提取方式所提得的板栗雄花序总黄酮都具有较强的抗氧化活性。不同提取方式提得的板栗雄花序总黄酮清除DPPH自由基、羟自由基(·OH)的能力大小依次为:醇浸提法>微波法>超声波法>酶法;总还原力从强到弱的顺序为:微波法>醇浸提法>超声波法>酶法。
Flavonoids was extracted from the chestnut male flowers with alcohol extracted method,microwave extracted method, ultrasonic wave and enzymatic extracted method,and the difference of total flavonoids was measured by different extraction method obtaining total reduction capacity,scavenging ability to DPPH and hydroxyl free radical by ultraviolet spectrophotometry. The results showed that total flavonoids by different extraction method obtaining had strong antioxidant activity. Total flavonoids by different extraction method obtaining scavenging ability to DPPH and hydroxyl free radical was alcohol extracted method 〉microwave extracted method〉ultrasonic wave extracted method〉enzymatic extracted method. The order of total reduction capacity was microwave extracted method〉alcohol extracted method〉ultrasonic wave extracted method〉 enzymatic extracted method.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第4期97-101,共5页
Science and Technology of Food Industry
基金
北京市农林科学院青年科研基金(QN201117)
关键词
板栗雄花序
提取方式
总黄酮
抗氧化活性
chestnut male flowers
extraction method
total flavonoids
antioxidant activity
