朝鲜蓟叶片多酚化合物提取及体外抗氧化研究  

Polyphenols extraction and antioxidation of artichoke leaves

作　　者：霍超[1] 宋曙辉[2] 徐桂花[1] 冯丽[1] 杨建兴[1] 

机构地区：[1]宁夏大学农学院食品科学与工程系,银川750001 [2]国家蔬菜工程技术研究中心,北京100097

出　　处：《食品科技》2008年第4期153-155,共3页Food Science and Technology

基　　金：北京市科技新星计划项目(2006B41)

摘　　要：分别采用3种方法提取朝鲜蓟叶片中的多酚类化合物,采用DPPH.法测定提取液的抗氧化活性,并同BHT、Vc进行比较。结果表明:朝鲜蓟叶片清除DPPH自由基的能力明显高于BHT,与Vc相近。Polyphenols of artichoke leaves were extracted by three methods and the antioxidative activity comparing with BHT and Vc were tested by DPPH·scavenging method.The results showed: The DPPH·scavenging effect of artichoke leavf extract is significantly higher than BHT,similar with Vc.

关 键 词：朝鲜蓟叶片提取物 DPPH 抗氧化 

分 类 号：TS201.1[轻工技术与工程—食品科学]