吕梁红枣提取物的抗氧化性研究  

Antioxidant activity of extract of Lvliang jujube

作　　者：赵文婧[1] 段学强[1] 王瑞祥[1] 李海青[1] 李玉[1] 

机构地区：[1]太原师范学院生物系,山西太原030031

出　　处：《中国酿造》2012年第10期143-146,共4页China Brewing

摘　　要：以浸提法用80%vol乙醇提取吕梁红枣中的非酶类抗氧化物质,从总酚含量、DPPH自由基清除能力、还原能力以及清除羟基自由基能力4方面对其抗氧化活性进行检测,评价吕梁红枣提取物的体外抗氧化作用。红枣非酶类抗氧化物质溶液浓度设置为:1.34mg/mL、2.69mg/mL、5.38mg/mL、10.75mg/mL、21.5mg/mL。结果表明:红枣乙醇提取物总酚含量为3.22mg/g;DPPH自由基清除能力随提取物质量浓度增大清除自由基能力增强,且高于BHT;还原能力也是随提取物质量浓度增大而增强,明显高于BHT;清除羟基自由基能力随提取物质量浓度增大清除自由基能力呈明显的增强趋势,范围从15.25%增强至62.74%。Antioxidant substances of Lvliang jujube was extracted by 80%vol ethanol. The content of total polyphenols, DPPH flee radical scavenging activity, reducing power and the hydroxy free radical scavenging ability of extract were analyzed. The jujube non-enzyme antioxidant concentration of solution was set as 1.34mg/ml, 2.69mg/ml, 5.38mg/ml, 10.75mg/ml and 21.5mg/ml. The total content of extracted phenol was 3.22rag/g; DPPH free radical scavenging ability of extraction was increased with the increment of concentration of extract, which was higher than that of BHT. The re- duction ability was also enhanced with increasing extract concentration, which was significantly higher than that of BI-IT. The scavenging activity of hydroxyl radical was increased with the enhancement of extract concentration, and the range was from 15.25% to 62.74%.

关 键 词：吕梁红枣 抗氧化性 DPPH法 多酚 

分 类 号：TS201.2[轻工技术与工程—食品科学]