摘要
对玫瑰花苞抗多种自由基能力进行检测。通过正交试验分析溶剂浓度、料液比、处理时间以及提取温度等对玫瑰花苞提取物清除自由基能力的影响。结果表明玫瑰花苞浸出液对DPPH·(2,2-二苯代苦味酰基苯肼)、ABTS+·(2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐)的清除率可达90%以上,对超氧阴离子自由基(O2-·)的清除率随处理条件变化明显,对羟基自由基(·OH)的清除率低于10%。对4种自由基的清除能力从大到小依次为:ABTS+·、DPPH·、O2-·、·OH。玫瑰花苞提取物对各种自由基具有清除能力。
This paper detects anti-radical ability of Rosebud. Effects of solvent concentration , solid-liquid ratio, extraction time and extraction temperature on extractive scavenging radicals were investigated by orthogonal test. The results showed that each group of extractive had a scavenging capacity on 1 ,1-Diphenyl-2-picrylhydrazyl radical（DPPH·）, 2,2＇-Azinobis-（3-ethylbenzthiazoline-6-sulphonate） radical（ABTS＋·）up to 90%, while the removal efficiency of the superoxide anion radical （O2-·） floats with different conditions, the hydroxyl radical （·OH） removal rate is less than 10%. Rosebud extractive showed scavenging radicals activity.
出处
《食品研究与开发》
CAS
北大核心
2015年第5期78-81,共4页
Food Research and Development
基金
聊城大学博士科研启动基金(31805)
