中华稻蝗内黄酮组分的抗氧化活性  

Antioxidative Activity of Flavonoid Extracted from Oxya chinensis

作　　者：刘爱青[1] 段玉峰[1] 王应强[1] 

机构地区：[1]陕西师范大学食品工程系,陕西西安710062

出　　处：《江苏农业学报》2007年第3期233-238,共6页Jiangsu Journal of Agricultural Sciences

摘　　要：利用70%的乙醇提取中华稻蝗黄酮,并用乙酸乙酯和正丁醇依次进行萃取,采用DPPH自由基、超氧阴离子、羟基自由基、鳌合亚铁离子和还原力、总抗氧化的反应体系,检测了中华稻蝗组分的体外抗氧化活性,并与化学合成抗氧化剂BHT进行比较。结果表明:在所测浓度范围内,水相残留物的清除能力、总抗氧化能力和总还原能力最好;IC50值,羟基自由基(25.16±0.64)μg/m l、超氧阴离子自由基(35.06±0.86)μg/m l、DPPH为(19.56±1.24)μg/m l、脂质过氧化(43.75±0.94)μg/m l,且均强于BHT.其它几种萃取物与BHT相当,因此,稻蝗黄酮类组分具有很好的抗氧化能力。Flavonoid is a kind of natural antioxidative that can prevent the oxidation of food and fat. It is safer than synthesized antioxidatives such as BHT, BHA, et al when applied in food industry. Flavonoids are rich in Oxya chinensis. Seventy percent of ethanol was used as extractant to get flavonoids out of Oxya chinensis. The flavonoids were then extracted by EtoAC and BuOH in trun from the extractions. The antioxidative activities of flavonoids were compared to BHT through the detection of radical scavenging, reduction and antioxidative actions. Flavonoids in water hangover showed better antioxi- dative and reduction capacities than BHT and those extracted by EtoAC, BuOH and ethanol do. All the concentrations of flavonoids in water hangover were lower than those of BHT when their scavenging rate to radicals was 50%. It was elucidated that flavonoids extracted from Oxya chinednsis could be a good antioxidant.

关 键 词：稻蝗黄酮类组分 清除自由基 抗氧化作用 还原力 

分 类 号：TS202.3[轻工技术与工程—食品科学]