宁夏枸杞与黑果枸杞总黄酮含量及抗自由基活性的比较研究  

Comparative Studies the Content of Total Flavonoids and Anti-free Radical Between Ningxia Wolfberry and Black Wolfberry

作　　者：李兆君[1] 丁润梅[1] 

机构地区：[1]宁夏医科大学高等卫生职业技术学院,宁夏银川750004

出　　处：《食品研究与开发》2014年第24期39-41,共3页Food Research and Development

基　　金：2014宁夏自然基金(NZ14069)

摘　　要：采用索氏提取以75%乙醇为溶剂,料液比1∶14,时间2.5 h,提取宁夏枸杞和黑果枸杞中的总黄酮;用Na NO2-Al(NO3)3-Na OH比色法通过紫外分光光度计在510 nm处测定提取液吸光度值,计算总黄酮含量进行比较;运用DPPH法研究提取液抗自由基活性。研究发现宁夏枸杞中总黄酮含量为1.665%,黑果枸杞中总黄酮含量为2.710%,宁夏枸杞和黑果枸杞都能有效清除DPPH,黑果枸杞对DPPH自由基清除率是95.3%,略高于宁夏枸杞自由基清除率94.1%。Soxhlet extraction using 75%ethanol, solid-liquid ratio 1∶14, time 2.5 h, extract the content of total flavonoids of Ningxia wolfberry and Black wolfberry;Using NaNO2-Al （NO3）3-NaOH by UV spectrophotometric colorimetry meter at 510 nm absorbance, Calculate the total flavonoid content;Studies on the use of extract of DPPH radical activity. The study found Ningxia wolfberry total flavonoid content of 1.665 %, total flavonoids in Black wolfberry was 2.710 %, Ningxia wolfberry and Black wolfberry can effectively remove DPPH , Black wolfberry on DPPH radical scavenging rate was 95.3 %, slightly higher than the Ningxia wolfberry radical scavenging rate of 94.1%.

关 键 词：宁夏枸杞 黑果枸杞 总黄酮 抗自由基 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]