三豆饮抗氧化活性的研究Ⅱ  

Study on Antioxidant Capacity of Three-soybean Liquid Ⅱ

作　　者：沈海辉[1] 容月庆 何洋[2] 杨泽君[1] 李思敏[1] 孙悦[1] 

机构地区：[1]广东药学院中药学院,广东广州510006 [2]广东药学院化工学院,广东中山528458

出　　处：《广东化工》2016年第5期31-31,46,共2页Guangdong Chemical Industry

基　　金：国家自然科学基金(81001600)

摘　　要：目的:测定三豆饮随煎煮时间的延长,水煎液中黄酮、多糖含量以及抗氧化性的变化,以分析其抗氧化能力的影响因素。方法:采用Al(NO3)3比色法测定黄酮的含量;苯酚-硫酸法测定多糖含量;并根据Fenton反应,测定三豆饮抗氧化能力随煎煮时间的变化。结果:随煎煮时间延长,三豆饮水煎液中黄酮含量先增后减,多糖含量递增,抗氧化性递增。结论:三豆饮起抗氧化作用的主要贡献可能是多糖。Objective： To detect the content of flavonoids, polysaccharide and antioxidant capacity in Three-soybean liquid along with the increase of decocting timeand to discuss the reason of antioxidant activity in Three-soybean liquid. Methods： The content of flavonoids was determined by Al（NO3）3 colorimetric method, the content of polysaccharide was determined by Phenol-sulfuric acid method, Besides, the hydroxyl radical scavenging capacity of Three-soybean liquid was analyzed according to the Fenton reaction, determine. Result： With the increase of the decocting time, the flavonoids content of Three-soybean liquid firstly increased then decreased, the polysaccharide increased, and the antioxidant activity increased. Conclution： The polysaccharide may have an important contribution to the antioxidant capacity in Three-soybean liquid.

关 键 词：三豆饮 黄酮 多糖 抗氧化性 

分 类 号：TS202.3[轻工技术与工程—食品科学]