橄榄多酚抗氧化活性研究  

Study on antioxidant activity of polyphenols from Canarium album fruits

作　　者：张亮亮[1] 杨志伟[1] 林益明[1] 

机构地区：[1]厦门大学生命科学学院生物系,福建厦门361005

出　　处：《食品工业科技》2008年第4期57-59,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(40376026;30671646)

摘　　要：开发利用天然抗氧化剂是当前食品科技发展的趋势,橄榄果实中富含各种多酚类物质,是理想的天然抗氧化剂。本文对橄榄中的多酚含量进行了测定,用二苯基苦基苯肼自由基(DPPH.)和铁离子还原/抗氧化能力测定(FRAP)法,研究了橄榄多酚提取物的自由基清除能力及抗氧化活性。结果表明:橄榄中多酚含量高达572.30±39.71mg/g干重;橄榄多酚提取物具有较高的自由基清除能力(IC50为40.14μg/mL)及较强的抗氧化能力(4.271mmol/LAAE/g)。Exploitalion and applieation natural is trend for development food technology, there ,are abundant of polyphenols which are the perfect natural antioxidant. Polyphenols content of Canarium album（Lour） Rauesch fruits were determined, in addition, the effects of polyphenols from C. album fruits on free radical-scavenging and antioxidant activity were determined by using 1, 1-diphenyl-2-picryhydrazyl （DPPH · ） radical scavenging activity and ferric reducing/antioxidant power （FRAP） model systems. The results showed as follows. polyphenols content were 5？2.30 ± 39.71mg/g DW; polyphenols extracted from C. album fruits showed a very good DPPH · radical scavenging activity （IC50 of 40.14μg/mL） and ferric reducing/antioxidant power （4.271mmol/L AAE/g）. The DPPH · radical scavenging activities were well proved with the ferric reducing/antioxidant capacity of the studied polyphenols.

关 键 词：橄榄 多酚 抗氧化 DPPH· FRAP 

分 类 号：TS202.3[轻工技术与工程—食品科学]