杏仁皮中黄酮类化合物抗氧化性的研究  

Antioxidant Effect of Flavonoids from Almond Bran

作　　者：王将[1,2] 郑亚军[1] 冯翠萍[2] 

机构地区：[1]中国热带农业科学院,文昌571339 [2]山西农业大学食品科学与工程学院,太谷030801

出　　处：《中国粮油学报》2010年第1期78-81,共4页Journal of the Chinese Cereals and Oils Association

基　　金："十一五"国家科技支撑项目(2007BAD76B01)

摘　　要：从清除超氧阴离子自由基、还原力、清除DPPH自由基、清除羟基自由基等方面,研究杏仁皮中黄酮类化合物的抗氧化性。结果表明,杏仁皮中黄酮类化合物的还原能力较强,对DPPH.自由基和羟基自由基有较强的清除能力,对Fe2+的络合能力和脂质体过氧化反应的抑制作用也较强,但对超氧阴离子自由基的清除能力较弱。因此,杏仁皮中黄酮类化合物是一种抗氧化功效较强的活性物质,具有很好的保健功能。The antioxidant effect of flavonoids from almond bran was studied through examinations of their super oxide radical scavenging activity, reducing power, DPPH radical scavenging activity, hydroxyl radical scavenging activity and so on. Results show that the flavonoids of almond bran have high reducing power, DPPH radical scavenging activity and hydroxyl radical scavenging activity, and also high activity in metal chelating and lipid oxidation inhibiting. It means that flavonoids of almond bran have high capacity of antioxidation and good function in health care.

关 键 词：杏仁皮 黄酮类化合物 抗氧化性 

分 类 号：S667.4[农业科学—果树学]