苹果梨酚类物质抗氧化活性研究  

Antioxidant Activity Study of Phenolic Compounds from Pingguoli Pear Peels

作　　者：赵金伟[1] 李范洙[1] 张先[1] 

机构地区：[1]延边大学农学院食品科学系,吉林龙井133400

出　　处：《食品科学》2010年第17期170-172,共3页Food Science

基　　金：留学回国人员科研启动基金项目(教外司留[2007]1108号);延边大学科技发展计划项目(延大科合字(2006)第14号)

摘　　要：通过对DPPH自由基、羟自由基(·OH)和亚硝酸根离子的清除能力实验,测定苹果梨幼果和成熟果果皮中提取的酚类物质抗氧化活性。结果表明:苹果梨酚类物质对DPPH自由基、·OH和亚硝酸根离子均有较好的清除效果,其中幼果中提取的酚类物质清除效果要好于成熟果果皮。An antioxidant activity study of phenolic compounds from young and ripe Pingguoli pear peels was carried out by DPPH free radical,hydroxyl free radical and nitrite scavenging assays.It was found that phenolic compounds from Pingguoli pears had good scavenging effect against all DPPH and hydroxyl free radicals and nitrite and that the phenolic extract from young fruit peels was superior to that from ripe fruit peels.

关 键 词：苹果梨 酚类物质 抗氧化 

分 类 号：R284.1[医药卫生—中药学]