山药水提物及制品体外抗氧化作用研究  

Antioxidant properties of the Chinese yam water extracts and products in vitro

作　　者：李江涛[1] 韩文芳[1] 王睿璨[1] 吴越[1] 赵思明[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070

出　　处：《食品科技》2013年第9期146-149,共4页Food Science and Technology

基　　金：湖北省研究与开发计划项目(2009BBB026)

摘　　要：目的:研究不同品种山药及其不同加工方式制品体外抗氧化作用。方法:选用铁杆山药、佛掌山药及淮山药为原料,采用微波及干燥法制得山药产品,分别测定山药水提物及制品体外总还原能力、·OH抑制率及DPPH·清除率。结果:不同品种山药水提物及制品体外抗氧化能力具有一定的差异。其中,淮山药水提物总还原能力、·OH抑制率、DPPH·抑制率活性最高。加工后制品的抗氧化活性有所下降,通过烫漂后干燥的山药片下降程度比微波熟化的山药块高,其中以淮山药片的活性下降最大。结论:山药水提物在体外具有一定的抗氧化作用,经过加工后的山药制品,其抗氧化作用下降。Objective： To investigate the antioxidant properties of different varieties of Chinese yams and their different processing methods products in vitro. Method： Selection of iron yam, the Buddha＇s palm yams and yam as raw material, and use of the microwave and drying method to product of yam. The water extract and products total reducing power, inhibition rate of· OH and inhibition rate of DPPH · were measured in vitro, respectively. Results： The results suggest that different yam and processing products were makes a difference in antioxidant activities. Among them, the water extract of yam have the highest total reducing power, inhibition rate of · OH and DPPH · They all declined after processing, and the cut-and-dried yams are in greater loss than the microwaved. Their reducing power is totally lost, and free radicals scavenging abilities are significantly reduced. Conclusion： The water extract of yam has antioxidant activity in vitro, after processing, a decline in its antioxidant effect.

关 键 词：山药 山药制品 抗氧化 羟基自由基 

分 类 号：R284.1[医药卫生—中药学]