摘要
运用高效液相色谱仪、β -胡萝卜素 -亚油酸乳化体系热自动氧化法、DPPH游离基清除法 ,对受热处理的产自重庆城口县苦荞麦粉的 5 0 %乙醇提取物的芦丁含量和抗氧化活性进行了研究。结果表明 :蒸煮使芦丁的含量显著减少 (p <0 .0 5 ) ,从 6 0 .11降至 11.91mg干重 / 10 0g ;而其抗氧化活性值 (antioxidantactivity ,AA)也发生了明显的变化 ,加热前后分别为 92 .91%和 86 .14 %。
The high-performance liquid chromatographic (HPLC) and heat-induced oxidation of an aqueous emulsion of β-carotene and linoleic acid methods were used to estimate the changes of rutin content and antioxidant activity of 50% ethanolic extracts from buckwheat ( Fagopyrum Tataricum Gaert )flour before and after heat treatment. The results show that heat treatment reduced the rutin content significantly (p<0.05) from 60.11mg dry weight/100g to 11.91mg dry weight/100g,and the change of antioxidant activity was from 92.91% to 81.64% also significant of difference (p<0.05).
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2004年第3期31-34,共4页
Journal of the Chinese Cereals and Oils Association
关键词
苦荞麦粉
乙醇提取物
芦丁
抗氧化活性
蒸煮加热
buckwheat (Fagopyrum Tataricum Gaert)flour,rutin content,antioxidant activity
