不同提取方法对沙枣多酚清除自由基能力的比较研究  

Study on comparing the capacity of removing free radicals of Angustifolia polyphenol with different extraction methods

作　　者：刘红[1] 陈韩英[2] 李元元[1] 龚晓武[1] 李炳奇[1] 

机构地区：[1]石河子大学化学化工学院,石河子832003 [2]石河子大学药学院,石河子832003

出　　处：《食品科技》2010年第11期227-230,共4页Food Science and Technology

基　　金：教育部"春晖计划"项目(Z2006-1-83003)

摘　　要：利用体外抗氧化法,研究不同提取方法对沙枣多酚清除自由基能力的影响。采用温浸法、微波法和超声法提取沙枣多酚,通过HO.、DPPH.和O2-.反应体系,检测沙枣多酚的抗氧化能力。实验表明:在沙枣多酚浓度一定的情况下,不同方法提取的沙枣多酚对HO.、DPPH.和超氧阴离子均具有较好的清除作用。但提取方法对沙枣多酚清除自由基的能力有一定影响,温浸法提取的沙枣多酚对3种自由基的清除能力均高于微波法和超声法。Study on the removing free radicals of Angustifolia polyphenol with different extraction methods in vitro.The antioxidant capacity of Angustifolia polyphenol with different methods was examined through DPPH,hydroxy radical and superoxide anion reacting system by colorimetry.Angustifolia polyphenol exhibited potency in scavenging of inhibiting DPPH,hydroxy radical and superoxide anion.Extraction methods had a certain effect on removing free radicals of Angustifolia polyphenol,the scavenging effect on three free radicals of Angustifolia polyphenol extracted by menstruum was stronger than micro-wave extraction and ultrasound-assisted extraction,respectively.

关 键 词：沙枣 多酚 自由基 

分 类 号：R284.2[医药卫生—中药学]