摘要
选用黑枸杞和红枸杞为原料,分别制备水提取物、醇提取物、超声波-水提取物、超声波-醇提取物,并通过DPPH自由基清除能力试验比较不同提取物的抗氧化活性。研究结果表明,超声波辅助水提取法最佳,且无论用水提取法还是醇提取法,黑枸杞的自由基清除能力都远远高于红枸杞,黑枸杞具有更强的抗氧化、延缓衰老的作用。这为黑枸杞资源的深度开发及应用提供一定依据。
In this experiment,black wolfberry and red wolfberry were selected as raw materials to prepare water extract, alcohol extract, ultrasonic-water extract and ultrasonic-alcohol extract. The antioxidant activities of different extracts were compared by DPPH free radical scavenging capacity test. The results showed that ultrasonicwater extraction technology is the best,the black wolfberry free radical scavenging ability was significantly higher than red wolfberry no matter water extract or alcohol extract,black wolfberry has better anti-oxidation,anti-aging effect. This experiment can provide some theoretical basis for the development and application of black wolfberry resources.
出处
《江苏调味副食品》
2018年第1期31-33,共3页
Jiangsu Condiment and Subsidiary Food
关键词
黑枸杞
提取
抗氧化
超声波
black wolferry
extraction
anti- oxidation
ultrasonic
