红参水溶性褐变萃取物的抗氧化活性研究  

Antioxidant activity of the water soluble browning reaction products isolated from red ginseng

作　　者：张君艳[1] 张先[1] 李范洙[1] 

机构地区：[1]延边大学农学院,吉林延吉133002

出　　处：《延边大学农学学报》2013年第2期136-140,共5页Agricultural Science Journal of Yanbian University

基　　金：延边州科技发展计划项目(2011AC32)

摘　　要：以不同方法加工的红参为原料,研究了其水溶性褐变萃取物的抗氧化性。结果表明,高温、高压条件下(121℃)加工的红参褐变度最大,且其水溶性萃取物对超氧阴离子自由基的清除率最高,当红参的浓度为25～100mg/mL时对DPPH自由基的清除率也相对高;梯度升温法加工红参的褐变度仅次于高温、高压条件下加工的红参,其水溶性萃取物对羟基自由基的清除率最高。红参水溶性褐变萃取物的褐变度与超氧阴离子自由基清除力及还原力与自由基清除率呈显著正相关。Investigated the antioxidant activity of the water soluble extract isolated from red ginseng pro- cessed with different methods. The results demonstrated that the red ginseng which was processed with high temperature（121 ℃） had the biggest browning degree and the water soluble extract of red ginseng had the highest super oxide anion radical scavenging ability, the higher DPPH radicals scavenging ability when the concentration at 25-100 mg/mL. The browning degree of red ginseng which was processed with gradient temperature method had the highest hydroxyl radical scavenging effect only next to high tempera ture and pressure; meanwhile the water soluble extraction had strong hydroxyl radical scavenging effect. The free radical scavenging capacity showed a marked correlation with the reducing power, the browning degree and the super oxide anion radical scavenging capacity had a significant correlation.

关 键 词：红参 美拉德反应产物 抗氧化活性 

分 类 号：R284.2[医药卫生—中药学]