紫叶李提取物的抗氧化活性及稳定性研究  

作　　者：胡迎芬[1] 孟洁[1] 胡博路[1] 

机构地区：[1]青岛大学理工学院化学系,青岛266071

出　　处：《食品科学》2002年第8期274-276,共3页Food Science

摘　　要：用30%乙醇提取紫叶李中的抗氧化物质,用化学发光法测定其抗氧化活性,并研究了光、热、pH等因素对抗氧化物质的影响。结果表明:紫叶李提取物对碱性连苯三酚体系产生的超氧阴离子自由基(O-2·)以及母体系产生的羟基自由基(·OH)有很好的清除作用,且耐热、耐光性好,在酸性介质中可稳定存在。Antioxidative substances of Pranus Cerasifera Ehrh Cv.Atropurpurca were extracted with 30% ethanol and theirantioxidative activities were essayed by Chemiluminescence. The effects of light, heat and pH on the stabilities of theseantioxidative substances were also studied . It was found that the extracts of Pranus Cerasifera Ehrh Cv.Atropurpurcashowed strong scavenging effects on the superoxidized anionic radical(O2-·)produced from alkaline hemimellitic acid systemand alsoen hydroxyl radical (·OH) produced by Vc-Cu-barm-H2O2 system, The estracts were resistant to heat and light andcould exist stably in acidic medium.

关 键 词：紫叶李提取物 抗氧化活性 稳定性 

分 类 号：R282.71[医药卫生—中药学]