摘要
对黑豆水提物抗氧化性能进行了研究。采用邻苯三酚自氧化法、水杨酸法、DPPH.法,以同浓度的维生素C作为阳性对照,测定了黑豆水提物对超氧阴离子、羟基自由基、DPPH.自由基的清除能力。结果表明:黑豆水提物对超氧阴离子自由基、羟基自由基、DPPH·自由基均具有一定的清除能力,其IC50值分别为121.6μg/mL,28.4μg/mL,32.8μg/mL,说明黑豆水提物可以作为天然的抗氧化剂应用于食品和化妆品行业。
The antioxidant effect of water extract from Soybean was studied by the methods of pyrogallic autoxida-tion,salylic acid and DPPH · to assay superoxide, hydroxyl free radical and DPPH · free radical. The result showed that the extract of Soybean had capacities of scavenging superoxide, hydroxyl free radical and DPPH · free radical compared with the VitaminC as positive control, and the IC50 values were 121. 601μ/mL,28.41μ/mL ,32. 8 μg/mL respectively. It indicated that the water extract may be used as antioxidant additive in foods and cosmet-ics.
出处
《河北联合大学学报（自然科学版）》
CAS
2012年第3期115-118,共4页
Journal of Hebei Polytechnic University:Social Science Edition
关键词
黑豆
自由基
抗氧化
soybean
free radical
antioxidant
