玉米须总黄酮的抗氧化性研究  

Research of antioxidant activity of total flavonoids of corn silk

作　　者：刘璐[1] 廖李[1] 胡建中[2] 李阳[2] 谷峰[1] 陈学玲[1] 汪兰[1] 吴文锦[1] 程薇[1] 梅新[1] 乔宇[1] 

机构地区：[1]湖北省农业科技创新中心农产品加工分中心/湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064 [2]湖北工业大学食品与制药学院,湖北武汉430068

出　　处：《食品工业科技》2014年第15期116-120,共5页Science and Technology of Food Industry

基　　金：国家科技支撑课题项目(2010BAD01B07);湖北省农业科技创新中心资助项目;农产品加工创新团队项目(2013-620-007-001)

摘　　要：以玉米须为原料,提取玉米须总黄酮。从玉米须总黄酮对猪油的抗氧化性、对DPPH自由基的清除作用、对Fe3+的还原能力三个方面系统分析了玉米须总黄酮的抗氧化活性。结果表明:添加玉米须总黄酮的猪油比未添加玉米须总黄酮的猪油氧化缓慢;玉米须总黄酮对DPPH自由基的IC50为0.057mg/mL,低于BHT的IC50(0.17mg/mL);同浓度下,玉米须总黄酮对Fe3+的还原能力强于BHT。因此,玉米须总黄酮具有抗氧化作用,可以作为一种天然抗氧化剂应用于食品领域。The total flavonoids was extracted from corn silk.The antioxidant activity of total flavonoids were evaluated by the following three method：the antioxidant activity of lard oil,the DPPH radical scavenging, reducing capacity for Fe3＋.The results indicated that total flavonoids had a slower oxidation than that not added corn total flavonoids in lard oil.The IC50 of DPPH radical scavenging from total fiavonoids was O.057mg/mL,which was lower than BHT＇ s IC50 （0.17mg/mL）.Under the same concentration,the Fe3＋ reduction capacity of total flavonoids was stronger than BHT.Therefore,the total flavonoids had antioxidant effects, could be used as a natural antioxidant in the food sector.

关 键 词：玉米须 总黄酮 抗氧化性 

分 类 号：TS201.2[轻工技术与工程—食品科学]