核桃壳抗氧化和清除活性氧自由基的研究  

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：《食品工业科技》2002年第3期15-16,共2页Science and Technology of Food Industry

基　　金：山东省自然科学基金资助

摘　　要：用化学发光法和硫代巴比妥酸法研究了核桃壳的抗氧化作用。结果表明,核桃壳对超氧阴离子自由基(O2-·)无清除作用,但能清除羟基自由基(OH·),并可有效地抑制脂质过氧化,其正己烷、乙酸乙酯提取物抑制脂质过氧化的效果可与茶多酚相媲美。提示核桃壳含有良好的抗氧化物质,如加以利用,可变废为宝,使核桃壳资源得到充分利用。Anti-oxidative effects of Jug lans reg ia L.shell were measured using chemiluminescence and thiobarbituric acid method.The results showed that shell extracts could effectively scaveng e OH·but had no effects on O 2- ·.Also,extracts could g ive sig nificant resistance to the lipid peroxidation of linolenic acid,and extracts obtained with solvent hexane and ethyl acetate were as g ood as that of tea polyphenol.By extracting antioxidants from Jug lans reg ia L.shell,we can make full use of resources of Jug lans reg ia L.shell.

关 键 词：食品 天然抗氧化剂 核桃壳 抗氧化 清除自由基 化学发光 

分 类 号：TS202.3[轻工技术与工程—食品科学]