楮头红的抗氧化活性研究  

Study on antioxidant activity of Sarcopyamis nepalensis Wall extracts

作　　者：罗开梅[1] 邹金美[1] 方吉乐[1] 郑建萍[1] 郑灵榕[1] 张国广[1] 

机构地区：[1]漳州师范学院生物系,福建漳州363000

出　　处：《食品工业科技》2012年第21期109-111,共3页Science and Technology of Food Industry

基　　金：福建省自然科学基金项目(2010J01240);师院大学生科研立项项目

摘　　要：分别用纯水、60%乙醇和无水乙醇三种溶剂对楮头红进行提取,检测了三种提取物中的总黄酮含量及其抗氧化活性。结果表明纯水、60%乙醇和无水乙醇三种溶剂提取物中的总黄酮含量分别为0.081、0.311、0.217mg/mL,三种提取物都具有较好的抗氧化能力,其中以黄酮含量最高的60%乙醇提取物的总抗氧化、抑制羟基自由基和超氧阴离子自由基活力最强,三种提取成分的抗氧化活性及对自由基的抑制能力在1～7g/L的浓度范围内呈量效关系,且与总还原力测定结果呈正对应关系。Effectively active components of Sarcopyamis nepalensis Wall were extracted using pure water,60% ethanol and anhydrous ethanol respectively, and then total flavonoids content and the antioxidant potency of the three kinds of extracts were investigated, employing various established in vitro systems including total antioxidative capacity,superoxide and hydroxyl radical inhibiting ability, reducing power.According to the results, total flavonoid content of pure water,60% ethanol and anhydrous ethanol three kinds of solvent extracts were 0.081,0.311 and 0.217mg/mL. Three kinds of extracts had good antioxidant activity; among them 60% ethanol extract was the strongest vitality in total antioxidant potency, hydroxyl radicals and superoxide radical inhibiting ability.Antioxidant ability of three kinds of extracts showed dose-effect relationship within 1-7g/L, moreover,there was compatible corresponding relation between antioxidant ability and the test results of reduction ability.

关 键 词：楮头红 总抗氧化能力 还原力 羟自由基 超氧阴离子自由基 

分 类 号：TS201.4[轻工技术与工程—食品科学]