脱脂椰肉中多酚化合物抗氧化性的研究  

Antioxidation property of the Polyphenol from Defatted Coconut Meat

作　　者：郑亚军[1,2,3] 李艳[1,2,3] 林道旭[1] 陈卫军[1,2,3] 赵松林[1,2,3] 

机构地区：[1]中国热带农业科学院椰子研究所,海南文昌571339 [2]国家重要热带作物工程技术研究中心,海南儋州571737 [3]海南省椰子深加工工程技术研究中心,海南文昌571339

出　　处：《热带作物学报》2010年第5期859-862,共4页Chinese Journal of Tropical Crops

基　　金：海南省自然科学基金(编号20806);国家科技支撑项目(编号2007BAD76B01)

摘　　要：从脱脂椰肉中提取多酚化合物,然后研究该多酚化合物对脂质过氧化的抑制作用,DPPH自由基的清除作用,羟基自由基的清除作用,Fe2+的络合能力以及Fe3+的还原能力,并以BHT、没食子酸,VE做为对照。结果表明脱脂椰肉中多酚类物质(DCP)对Fe2+具有很强的络合能力,对DPPH.和.OH有较强的清除能力,DCP也具有一定的还原能力,但其抑制脂质体过氧化作用的能力较弱。这说明脱脂椰肉中多酚有显著的抗氧化性。The antioxidation property as well as the reducing power, DPPH radical scavenging activity, hydroxyl radical scavenging activity of the polyphenol extracted from deffated coconut （DCP） was studied in this paper.The results showed that the polyphenol of deffated coconut had higher scavenging activity of DPPH radical.Compared to BHT, gailic acid and vitamin E, the metal chelating activity of DCP was the highest, while the peroxidation of phospholipids liposomes inhibiting activity ratio and reducing power of DCP were lower.It meant that DCP had higher capacity of antioxidation and health care function.

关 键 词：脱脂椰肉 多酚 抗氧化 

分 类 号：S667.4[农业科学—果树学]