摘要
利用超声波提取板栗种皮中的总多酚,并对其抗氧化性及对α-淀粉酶的抑制作用进行了初步研究。结果表明:板栗种皮总多酚的含量为11.48%,提取率为33.39%。板栗种皮总多酚的浓度分别为10μg/mL、100μg/mL和500μg/mL时,对DPPH.的清除率为57.42%;对O.2的清除率为47.59%;对.OH的清除率为47.65%。当板栗种皮总多酚浓度为1mg/mL时,对α-淀粉酶的抑制率为15.24%。实验结论:板栗种皮中的多酚类化合物具有一定的抗氧化活性,并对α-淀粉酶有一定的抑制作用。
The ultrasonic wave-assisted extraction of polyphenols from Chinese chestnut episperm and its antioxidation and inhibition to α-amylase were investigated. The results showed that when the obtained total polyphenols content was 11.48 %, the extraction ratio for polyphenols was 33.39%. The results of antioxidant activity showed that under the polyphenols concentration 10 μg/ml, 100 μg/ml and 500 μg/ml, the rate of scavenging DPPH, the inhibitory rate to O2- and the inhibitory rate to -OH of polyphenols were 57.42%, 47.59% and 47.65%, respectively. When polyphenols concentration was 1 mg/ml, inhibitory rate to α-amylase was 15.24%. The conclusion is that the polyphnols from Chinese chestnut episperm have the antioxidant capability and can restrain the activity of α-amylase.
出处
《中国酿造》
CAS
北大核心
2010年第4期95-98,共4页
China Brewing
关键词
板栗种皮
多酚类化合物
超声波提取
抗氧化
Α-淀粉酶抑制剂
Chinese chestnut episperm
polyphenols
ultrasonic wave-assisted extraction
antioxidant
α-amylase inhibiter
