摘要
以不同提取方法制备的山核桃青果皮提取物为试样,采用福林酚方法测定各提取物中的总酚含量;通过分析还原力、DPPH和β-胡萝卜素亚油酸体系,评估不同提取物的抗氧化活性,并与参照抗氧化剂(VE)进行比较。结果表明:还原力由强到弱依次为水提取物>VE>80%乙醇提取物>乙酸乙酯提取物,对DPPH自由基的清除能力依次为VE>80%乙醇提取物>水提取物>乙酸乙酯提取物,对油脂抗氧化能力由强到弱依次为VE>水提取物>80%乙醇提取物>乙酸乙酯提取物。山核桃青果皮提取物的抗氧化活性不仅与总酚含量有关,还与酚类物质组成密切相关。
Carya cathayensis green husks were extracted with different methods.The total phenolics content of the extracts was measured by Folin-Ciocalteu method.The antioxidant activity of different extracts were assessed through reducing power assay,Scavenging effects on DPPH radicals and β-carotene linoleate model system and results were compared to one ＇reference＇ antioxidant（VE）.The results showed that the reducing power was in the order of water extracts VE80% ethanol extractsethyl acetate extracts;the capacity of scavenging on DPPH radicals was in the order of VE 80% ethanol extractswater extractsethyl acetate extracts;The antioxidant capacity was in the order of VEwater extracts 80% ethanol extracts ethyl acetate extracts in β-carotene linoleate model system.The antioxidant activity of Carya cathayensis green husks may not only depend on the total phenolic compounds content but also on compositions of total phenolic compounds.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2011年第1期40-44,共5页
Journal of Chinese Institute Of Food Science and Technology
关键词
山核桃青果皮
提取物
总酚
抗氧化活性
Carya cathayensis green husks
extracts
total phenolic
antioxidant activity
