香蕉果皮黄酮抗氧化活性研究  

Study on antioxidation activity of banana peel flavonoids

作　　者：顾采琴[1] 张织芬[1] 朱冬雪[1] 谢琳琳[1] 刘鹏[1] 赖雅平[1] 曾庆祝[1] 

机构地区：[1]广州大学化学化工学院,广东广州510006

出　　处：《广州大学学报（自然科学版）》2013年第3期12-16,共5页Journal of Guangzhou University:Natural Science Edition

基　　金：广州市科技计划资助项目(7411789649763)

摘　　要：以香蕉果皮黄酮粗提物和纯化物为研究对象,通过测定其处理食用猪油后的过氧化值、对超氧阴离子自由基(O2.-)和羟基自由基(.OH)的清除率及其还原能力,研究了香蕉果皮黄酮的抗氧化活性.结果表明:纯化前和纯化后的香蕉果皮黄酮均有较强的抗氧化作用,除了清除羟基自由基(.OH)的活性是后者强于前者外,其余的抗氧化性能显示为前者强于后者.随着黄酮添加量的增加,其抗氧化性能也明显增强.总体上,香蕉果皮黄酮的抗氧化活性强于茶多酚和二丁基羟基甲苯(BHT).Antioxidation activity of banana peel flavonoids extract before and after purification by four different systems such as edible lard, superoxide anion （O2）, hydroxyl radicals （ · OH- ）, ability of reverting was stud- ied. The results showed that the banana peel flavonoids before and after purification exhibited obvious antioxida- tion activities which were stronger before purification than after purification except cleanout of oxhydryl radical. With increase of concentration of banana peel flavonoids, it＇s antioxidation activities enhanced. As a whole, the antioxidation activity of banana peel flavonoids was better than tea polyphenols and BHT.

关 键 词：香蕉果皮 黄酮 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]