柚皮黄酮化合物含量及抗氧活性的研究  

Study on Flavones Content and Antioxidative Activity from Pomelo Peel

作　　者：杨转琴[1] 王磊[1] 范娜[1] 冯文[1] 于涛[1] 王威[1] 

机构地区：[1]天津师范大学生物学系,天津300074

出　　处：《食品科学》2006年第4期102-105,共4页Food Science

基　　金：天津市自然科学基金(033610911)

摘　　要：采用60%乙醇溶液通过超声波处理提取柚皮中的黄酮化合物。通过定性、定量分析,结果显示:柚皮中含有黄酮、异黄酮和二氢黄酮醇等多种黄酮化合物,总黄酮含量3.148%。利用DPPH法评价柚皮的抗氧活性表明:柚皮中黄酮化合物抗自由基抑制率达79.60%,相当VC和食品抗氧化剂BHT抗自由基抑制率的81.02%和95.44%。Flavones from pomelo peel were extracted by using 60% ethanol solution and ultrasonic treatment. The qualitative and quantitative analysis results in the present study indicated that flavones, isoflavones and flavanonols existed in pomelo peel. The total content of flavonoids is 3.148%. The results from antioxidative activity obtained by DPPH showed that the inhibition rate of anti-free radicals in pomelo pee is 79.60%. In comparison with the inhibition rates of anti-free radicals of vitamin C and food additive（BHT）, it is equivalent to 81.02% and 95.44% respectively.

关 键 词：黄酮化合物 紫外光谱 DPPH 抗氧活性 

分 类 号：TS202.3[轻工技术与工程—食品科学]