摘要
研究山竹果皮乙醇提取物的抗氧化活性。以山竹果皮为原料,采用乙醇加热法提取山竹果皮黄酮类物质,提取率可达5.26%。研究以橄榄油为底物,采用水浴法,探讨提取物对橄榄油的抗氧化作用,并测定提取物的总抗氧化能力。试验结果表明,山竹果皮乙醇提取物对橄榄油有较好的抗氧化作用,其抗氧化能力随着提取物用量的增加而增强,当乙醇提取物的用量1%时与VC用量为0.2%的抗氧化效果相当,山竹果皮提取物的总抗氧化能力为202.01 mg/g。
Antioxidant activity of extract from mangosteen pericarp was investigated in this work.The mangosteen pericarp was as raw material to test.The ethanol heating methods was used to extract the flavonoids,then the extraction rate reached 5.26 %.The olive oil was used to as substrate and the antioxidant activity of the extract was investigated by water heating methods,and determined the antioxidant activity of the ethanol extract from mangosteen pericarp.The resulted showed that the extract possessed antioxidant effect against the olive oil,the antioxidant activity was increased with extract amount.The antioxidant activity of the amount of the ethanol extract at 1 % was almost the same as the amount of Vitamin C at 0.2 %.The total antioxidant activity of extract from mangosteen pericarp was 202.01 mg/g.
出处
《食品研究与开发》
CAS
北大核心
2012年第5期4-7,共4页
Food Research and Development
基金
宁德师范学院人才引进项目(2009Y026)
关键词
山竹果皮
提取物
橄榄油
抗氧化
mangosteen pericarp
extract
olive oil
antioxidant
