摘要
通过体外抗氧化实验对柑橘皮中五种多甲氧基黄酮单体的抗氧化功能进行研究。结果表明:柑橘皮中五种黄酮单体均有一定抗亚油酸氧化能力,且均强于芦丁;类黄酮单体抑制脂质体氧化能力均表现出一定的浓度依赖关系;清除·OH自由基能力与相应浓度也存在正相关关系。
The antioxidant properties of five multimethoxyl flavonoids from citrus peel were determined respectively by ferric thiocyanate method and phospholipids peroxidantion in liposome. The results showed that five flavonoids are able to inhibit linoleic acid peroxidation, and the inhiting capacity is better than rutin. The inhibiting capacities of flavonoids to liposome are relative with their concentrations. And the physiological functions of scavenging OH increase also significantly with increases of their concentrations.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第8期100-103,共4页
Food Science
关键词
柑橘皮
黄酮
抗氧化活性
citrus peel
flavonoids
antioxidant activity
