摘要
对核桃叶中抗氧化物质的提取、性能及有效成分进行了较系统的研究。结果发现：核桃叶的乙醇、丙酮、水提取物均有很强的抗氧化作用，其中以丙酮提取物抗氧化作用最强；提取物浓度达 0.10％时的抗氧化活性超过 0.02％ BHT；核桃叶提取物的抗氧化有效成分主要是单宁、黄酮及萜类化合物。
Different methods were used to study the extraction,characteristics,active components of antioxidant materials from walunt leaves.It was found that all the extracts of walnut leaves from water,ethanol,acetone showed strong antioxidation effects.Among them,acetone extract was the best one.And when the additive guantity of the extract reached 0.10％ ,its antioxidation perfermance was stronger than that of 0.02％ BHT.The components of antixidation resistance mainly were phenols and tannis,flavonoids,steroids and terpenols.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第7期81-83,共3页
Food Science
