芹菜中黄酮化合物的研究  

Studies on Flavonoids in Celery

作　　者：王春利[1] 王威[1] 

机构地区：[1]天津师范大学生命科学学院天津市细胞遗传与分子调控重点实验室,天津300387

出　　处：《食品研究与开发》2011年第7期12-14,共3页Food Research and Development

基　　金：天津市自然科学基金(033610911)

摘　　要：以2个品种芹菜的叶、茎为材料,通过微波提取黄酮化合物,并通过芦丁标准曲线法对提取液黄酮化合物含量测定,通过DPPH法对提取液的抗氧活性进行测定。结果表明芹菜叶及茎中黄酮化合物含量及抗氧活性差异很大。黄酮化合物含量香芹叶>西芹叶>西芹茎,抗氧活性香芹叶>西芹叶>西芹茎。可见其抗氧活性与黄酮类化合物含量有直接的关系。Flavonoid compounds were extracted by microwave.Flavonoid contents of leaves and stem in the two celeries（western celery and fragrant celery） were determined by Rutin specification curve.Antioxidant activity of extracts was measured by the DPPH assay.The results indicated that there were great difference in content of flavonoid compounds and the antioxidant activity.Levels of flavonoid compounds were in the order as follows： fragrant celery（leaves）〉western celery（leaves）〉 western celery（stem）.The degree of antioxidant activity has the same trend as the leave of flavonoid.Obviously,there were a direct relationship between the antioxidant activity and the content of flavonoid compounds

关 键 词：芹菜 微波 黄酮化合物 含量 抗氧活性 

分 类 号：R284[医药卫生—中药学]