摘要
旨在阐明不同溶剂对紫苋籽粒活性物质的提取效果及其提取物的抗氧化活性,为紫苋籽粒的开发利用提供参考。以紫苋籽粒粉末为原料,利用蒸馏水、甲醇溶液、体积分数为80%的乙醇溶液、正丁醇溶液、乙酸乙酯溶液、正己烷溶液6种溶剂提取紫苋籽粒中总多酚和总黄酮,并测定含量以及几种提取物对DPPH自由基清除能力和ABTS自由基清除能力的影响。结果表明:体积分数为80%的乙醇提取紫苋籽粒粉末所得提取物中总多酚和总黄酮的含量最高,明显高于其余5种溶剂溶液,几者所得总多酚和总黄酮含量差异极为显著;对于抗氧化能力而言, 80%乙醇溶液作为提取液时,其对DPPH自由基、ABTS自由基的清除效果最明显。该研究可以为紫苋籽粒资源的开发及利用提供必要的数据支持及理论依据。
The purpose of this paper was to clarify the effect of different solvents on the extraction of active substances from purple amaranth and the antioxidant activity of its extracts,and to provide reference for the development and utilization of purple amaranth.The total polyphenols and total favonoids were extracted from purple amaranth powder by distilled water,methanol solution,80%ethanol solution,n-butanol solution,ethyl acetate solution and n-hexane solution.The content of total polyphenols and total flavonoids and the effects of several extracts on DPPH free radical scavenging ability and ABTS free radical scavenging ability were determined.The results showed that the content of total polyphenols and total flavonoids in the extract obtained by 80%ethanol extraction of purple Amaranth powder was the highest,which was significantly higher than that of the other five solvent solutions,and the content of total polyphenols and total flavonoids obtained by several methods was significantly different.For antioxidant capacity,80%ethanol solution as the extract,the DPPH radical and ABTS radical scavenging effects were most obvious.This study could provide necessary data support and theoretical basis for the development and utilization of purple amaranth resources.
作者
王云峰
金铁岩
王龙宇
王宇婷
熊思瑞
WANG Yunfeng;JIN Tieyan;WANG Longyu;WANG Yuting;XIONG Sirui(College of Agriculture,Yanbian University,Yanji 133002)
出处
《食品工业》
CAS
2023年第5期81-85,共5页
The Food Industry
关键词
紫苋籽粒
提取物
不同溶剂
抗氧化性
amaranth
extract
different solvents
oxidation resistance
