6种黔产野菜抗氧化性能的研究  

Free Radical Scavenging and Antioxidant Activity of Six Potherbs from Guizhou

作　　者：宫江宁[1] 廖莉玲[1] 王正武[2] 郑奎玲[1] 

机构地区：[1]贵州师范大学化学与材料科学学院,贵州贵阳550001 [2]上海交通大学农业与生物学院食品科学与工程系,上海200240

出　　处：《食品科学》2010年第11期60-63,共4页Food Science

基　　金：贵州省科技厅科技基金项目(黔科合J字[2007]2021);国家自然科学基金项目(20676051)

摘　　要：共选取6种黔产野菜灰灰菜、蕨菜、马齿苋、剪刀菜、西洋菜、水芹菜,测定其水提取液和乙醇提取液对·OH和DPPH自由基的清除能力,并采用IC50对其抗氧化能力进行评价,以油脂抗氧化实验研究其抗菜籽油和猪油氧化的能力。结果表明,这6种野菜对·OH和DPPH自由基均具有一定抗氧化作用,并且能很好地抑制菜籽油和猪油氧化,但水芹菜对猪油有一定的促氧化作用。Six potherbs including Chenopodium album linn,Pteridum aquilinum var latiusculum,purslane,Picris divaricata vaniot,water cress and Bengal waterdropwort from Guizhou were extracted with ethanol or water and the extracts were tested for their hydroxyl and DPPH free radical scavenging capabilities.Meanwhile,the IC50 values as determined using rapeseed oil and lard as antioxidant models were used to evaluate their antioxidant activity.The results indicated that the 6 potherbs exhibited high hydroxyl and DPPH free radical scavenging capabilities and had excellent antioxidant effects on rapeseed oil and lard.However,added Bengal waterdropwort could accelerate oxidantion of rapeseed oil and lard.

关 键 词：黔产野菜 ·OH DPPH自由基 食用油脂 抗氧化 

分 类 号：Q949.91[生物学—植物学]