剑花水提取液化学成分清除自由基作用研究  

The effects on scavenging of free radicals of chemical components in the water extract from Hylocereus undatus (Haw.) Britt. et. Rose

作　　者：段志芳[1,2] 付莉[2] 

机构地区：[1]肇庆学院生物医药工程中心,肇庆526061 [2]肇庆学院生命科学学院,肇庆526061

出　　处：《食品科技》2011年第9期262-266,共5页Food Science and Technology

摘　　要：根据颜色反应及沉淀反应初步判断剑花水提取液的化学成分类型,测定其中主要化学成分含量,并进行提取分离,研究各组分对含氧自由基的清除作用。实验结果表明,剑花水提取液中主要含有糖类及甙类、有机酸、鞣质、氨基酸和皂甙,其中多糖及鞣质含量较高;在所研究的浓度范围内,各组分对羟自由基及超氧阴离子自由基有一定的清除作用,其中多糖清除作用较强。The preliminary tests of the chemical components in the water extract from Hylocereus undatus （Haw.） Britt. et. Rose were experimentized by color reaction and precipitation reaction. The types of the main components were identified and their contents were determined. After the main components were extracted and isolated, their inhibition on free radicals were evaluated. The results showed that there were saccharides and glycoside, organic acid, tannins, amino-acid and saponins in the water extract, in which the contents of the saccharides and tannins were higher than the others. The experiments also showed that these components had some inhibitory effects on superoxide anion and hydroxyl free radicals, in which the polysaccharides had stronger inhibition than the others.

关 键 词：剑花 水提取物 化学成分 自由基 

分 类 号：TS201.4[轻工技术与工程—食品科学]