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食品研究与开发:2017,38(8):22-26
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不同提取方法对马蹄皮总提取物抗氧化活性的影响
陈秋娟1,谢微2,*,罗杨合2,李金凤1,王胜新1,全耀1
(1. 贺州学院 化学与生物工程学院,广西 贺州 542899;2. 贺州学院 食品科学与工程技术研究院 , 广西 贺州 542899)
The Influence to Antioxidant Activity of Total Extract of Eleocharis Tuberose Peel with Different Extraction Methods
CHEN Qiu-juan1, XIE Wei2,*, LUO Yang-he2, LI Jin-feng1, WANG Sheng-xin1, QUAN Yao1
(1. School of Chemical and Biological Engineering, Hezhou University, Hezhou 542899, Guangxi, China; 2. Research Institute of Food Science & Engineering Technology, Hezhou University, Hezhou 542899, Guangxi, China)
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投稿时间:2016-07-27    
中文摘要: 利用不同提取方法提取获得马蹄皮总提取物,研究不同提取物的总还原能力和羟自由基清除能力。结果显示: 不同提取物均具有不同程度的总还原能力和羟自由基清除能力,且均具有量效关系,表明不同提取物均具有一定的抗 氧化能力;其中,抗氧能力最强的是用酸性乙醇作提取剂微波辅助提取的提取物。
中文关键词: 马蹄皮  总还原能力  羟自由基  抗氧化
Abstract:It was to study the total reducing ability of different extractives and their scavenging activity to hydrox- yl radical by utilizing different extraction methods to obtain total extract of eleocharis tuberose peel in this thesis. The result showed that different extractives have different total reducing abilities and scavenging activities to hy- droxyl radical. There was a dose-effect relationship between total reducing ability and scavenging activity to hy- droxyl radical which showed different extractives have certain antioxidant ability. Among them, the strongest an tioxidant ability was using acidic ethanol as extracting agent extracts of microwave assisted extraction.
文章编号:201708005     中图分类号:    文献标志码:A
基金项目:广西高校科学技术研究项目(KY2015LX477);贺州学院 校级课题(2014ZC28);广西自治区大学生创新创业训练计划项目(201511838090)
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