不同预处理方法对银杏提取液清除DPPH自由基的比较研究  

Comparative research on ginkgo extracts scavenging DPPH free radical by different preparation methods

作　　者：欧阳娜娜[1] 李湘洲[1] 罗正[1] 

机构地区：[1]中南林业科技大学材料科学与工程学院,长沙410004

出　　处：《食品科技》2008年第8期155-157,共3页Food Science and Technology

基　　金：国家科技部十一五科技支撑项目(2006BAD18B0404);湖南省科技厅科技攻关项目(05NK3056);中南林业科技大学校青年基金项目(07029B)

摘　　要：采用DPPH·分光光度法分别测定银杏提取液、经离心分离处理后银杏提取液、经化学醇沉处理后银杏提取液对DPPH·的清除率并进行比较,实验结果表明,原始银杏提取液、经离心分离与化学醇沉两种方法预处理后的银杏提取液对DPPH·清除率分别为97.59%、90.12%、87.03%,对原液进行预处理均能减少絮状沉淀的生成,使实验数据能更真实地反映物质的抗氧化性能,但离心分离比化学醇沉易操作,成本低,更适合于对植物提取液的预处理。Primitive ginkgo extracts, centrifugal separation processed ginkgo extracts and alcohol precipitant processed ginkgo extracts scavenging DPPH free radical were determined respectively by DPPH spectre- photometric method and compared. The results showed that the scavenging DPPH free radical rate is 97.59%, 90.12%, 87.03% respectively. The two preparation techniques of centrifugal separation and alcohol precipitation both could decrease floc precipitation; however, the centrifugal separation preparation method had great advantages in reducing costs and simplifying methods.

关 键 词：预处理 离心分离 醇沉 DPPH自由基 

分 类 号：TS201.4[轻工技术与工程—食品科学]