摘要
通过总抗氧化能力、羟自由基清除能力、超氧阴离子自由基清除能力和DPPH自由基清除能力实验,研究了热处理对何首乌4种溶剂提取物(甲醇、乙醇、乙醚和正己烷)抗氧化能力的影响,并与传统煎制工艺的水提取物进行对比。结果表明:热处理对乙醇提取物的4种抗氧化能力都有显著的增强效应,且抗氧化能力均高于水提取物。对热处理前后各样品中总酚和总黄酮含量的测定及其与抗氧化活性的相关性分析发现,热处理导致各溶剂提取物中总酚含量降低,显著提高了乙醇提取物总黄酮含量;总酚含量与提取物的抗氧化活性具有较好的正向线性相关性,表明热处理对多酚物质的影响可能是抗氧化活性改变的主要因素。
The effect of heat treatment on the antioxidant capability of different solvent extracts （methanol, ethanol, aether and n-hexane） of Polygonum multiflorum Thunb, as compared to water extracts obtained through the traditional decocted method, were investigated. The antioxidant capability was evaluated by the methods of the total antioxidant capability, the scavenging capability of hydroxyl, superoxide anion and DPPH assay. Results showed that heat treatment can significantly enhance the antioxidant capability of ethanol extract which were higher than that of water extract. Meanwhile, the effect of heat treatment on the contents of total phenols and total flavonoids were investigated, and the correlations between total phenols, total flavonoids and antioxidant capabilities were also analyzed. Statistical analysis showed heat treatment can decrease content of total phenols in all extracts, but increased the content of total flavonoids. The positive linear relationship between total phenols and the antioxidant capability suggested that the effect of heat treatment on total phenols may be the main factor of antioxidant capability change.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第11期61-65,共5页
Food and Fermentation Industries
关键词
何首乌
热处理
抗氧化
多酚
黄酮
Polygonum multiflorum Thunb,heat treatment, antioxidant, total phenols, total flavonoids
