石竹茶的营养成分分析及自由基清除作用  

Study on Nutritional Components Analysis and Scavenging Effects of D. Superbus L.Beverrage

作　　者：胡博路[1] 杭瑚[1] 

机构地区：[1]青岛大学化学系,青岛266071

出　　处：《食品科学》2002年第3期130-132,共3页Food Science

基　　金：山东省教委资助项目(J00C07)

摘　　要：用化学发光法研究了石竹茶对活性氧自由基的清除作用及其影响因素,并对石竹茶的营养成分进行了分析。结果表明石竹茶具有良好的营养组成,且对O2-·、OH·及H2O2均有清除作用,其中对O2-的清除作用尤强。对同一种自由基,清除作用强弱的顺序依次为:第一次水提物〉第二次水提物〉第三次水提物〉第四次水提物。此外,清除自由基活性还与茶水放置时间成反比。结果提示石竹茶具有清除自由基、抗衰老功效,是一种良好的保健饮料。The nutritional components of D. Superbus L. were analyzed and its scavenging effects on active oxygen were studied by using chemiluminescence. Some factors affecting the scavenging action were also investingating.The results showed that D.superbus L. had good nutritional composition. It could give significant scavenging effects on OH·,H2O2 and especially on O2-·.For the same free radical, the scavenging efficiency decreased in the following sequence:the first aqueous extract>the second >the third> the fourth extract and it was inversely proportional to the storing time. These results suggested that D. Superbus L.had the function of scavenging free radical,and delaying aging. It was a good healthy beverage.

关 键 词：石竹茶 清除自由基 化学发光 营养成分 中药 

分 类 号：R282.71[医药卫生—中药学] R284[医药卫生—中医学]