摘要
The total contents of flavonoids in leaves from yellow raspberry were determined by spectrophotometric methods in terms of rutine equivalent.In addition,antioxidative activities addition of different aliguots of extracts of leaves from yellow raspberry in lard were measured by the Oven-Storage Test.The results showed,the total flavonoids contents of fresh leaves could reach 322.28mg/100g,and843.59mg/100g obtained for the oven-dried leaves in the same circumstance.The extracts of leaves from yellow raspberry exhibited strong antioxidative activities on lard,and with the addition amount of the extracts reaching 0.2%,the antioxidative activity was better than BHT with an addition amount of 0.02%.However,the increasing effects on vitamin C and citric acid with crude flavonoid had not been found.The antioxidative activities decreased in the order of 0.4%crude flavonoid>0.2%crude flavonoid >0.02%BHT>0.1%crude flavonoid>0.05%crude flavonoid>0.05%crude flavonoid+0.05%Vc>0.02%crude flavonoid >0.05%crude flavonoid+0.05%CA>control.Besides following initial appraisal,the flavonoids of the leaves from yellow raspberry were mainly flavone and flavonol by the methods of coloration reaction and comparing with rutine standard sample.
The total contents of flavonoids in leaves from yellow raspberry were determined by spectrophotometric methods in terms of rutine equivalent.In addition,antioxidative activities addition of different aliguots of extracts of leaves from yellow raspberry in lard were measured by the Oven-Storage Test.The results showed,the total flavonoids contents of fresh leaves could reach 322.28mg/100g,and843.59mg/100g obtained for the oven-dried leaves in the same circumstance.The extracts of leaves from yellow raspberry exhibited strong antioxidative activities on lard,and with the addition amount of the extracts reaching 0.2%,the antioxidative activity was better than BHT with an addition amount of 0.02%.However,the increasing effects on vitamin C and citric acid with crude flavonoid had not been found.The antioxidative activities decreased in the order of 0.4%crude flavonoid>0.2%crude flavonoid >0.02%BHT>0.1%crude flavonoid>0.05%crude flavonoid>0.05%crude flavonoid+0.05%Vc>0.02%crude flavonoid >0.05%crude flavonoid+0.05%CA>control.Besides following initial appraisal,the flavonoids of the leaves from yellow raspberry were mainly flavone and flavonol by the methods of coloration reaction and comparing with rutine standard sample.
出处
《化学研究与应用》
CAS
CSCD
北大核心
2002年第6期739-741,共3页
Chemical Research and Application
