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食品研究与开发:2016,37(12):-
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红苋菜提取物抗氧化活性的研究
(淄博职业学院,山东淄博255314)
Antioxidant Activity of Extracts from Amaranthus tricolor L.
(Zibo Vocational Institute,Zibo 255314,Shandong,China)
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投稿时间:2015-06-14    
中文摘要: 研究红苋菜不同部位提取物的抗氧化活性。用75%的乙醇溶液,分别对红苋菜的根、茎、叶3个部位进行超声浸提,进一步评价各提取物清除超氧自由基、清除DPPH自由基、清除羟自由基、总抗氧化力与还原力。结果发现,叶部位提取物对超氧自由基清除、DPPH自由基清除和总抗氧化力最强;而茎部提取物清除羟自由基能力最强。红苋菜具有较好的抗氧化活性,其中活性较强的部位为叶。
中文关键词: 红苋菜  提取物  抗氧化活性
Abstract:Antioxidant activity ofextracts from different parts of Amaranthus tricolor L.was studied.Using 75% ethanolsolution,roots,stems and leaves of Amaranthus tricolor L.were conducted to ultrasonic extraction,respectively.Further more,the effects of Amaranthus tricolor L.extracts on scavenging superoxide free radical,DPPH radical and hydroxyl radical,total antioxidant capacity and reducing power were evaluated.The results found thatleaf extracts from Amaranthus tricolor L.showed the strongesteffects on scavenging superoxide radical and DPPH free radical,and had the biggest total antioxidant capacity,while the stem extract had the strongest effects on scavenging hydroxyl free radical.Different parts of Amaranthus tricolor L.especially leaves have a good antioxidant activity.
文章编号:201612005     中图分类号:    文献标志码:
基金项目:山东省科学技术发展计划项目(2011GSF12108)
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