八角茴香醇提物的抗氧化活性研究  

Study on Antioxidation of Alcohol Extracts from Illicium verum Hook. f

作　　者：何冬梅[1,2] 刘红星[2] 黄初升[2] 

机构地区：[1]济宁学院化学与化工系,济宁272000 [2]广西师范学院化学与生命科学学院,南宁530001

出　　处：《食品工业》2016年第11期126-128,共3页The Food Industry

摘　　要：采用羟自由基(·OH)体系、NO_2^-体系及超氧阴离子(·O_2^-)自由基体系对八角乙醇提取物的不同极性部分进行了抗氧化活性的测定。结果表明,八角乙醇提取物的不同极性部分均具有一定的抗氧化活性,且抗氧化活性与其加入量呈正相关。在羟自由基(·OH)体系中,95%乙醇相优于VC的清除效果;在NO_2^-体系中,石油醚相与VC的清除效果相当。对超氧阴离子(·O_2^-)自由基的清除率顺序:VC>95%乙醇相>氯仿相>石油醚相>丙酮相。Antioxidative effect of alcohol extracts from Illicium verum Hook. f was studied in the system of hydroxyl radical, nitrous acid radical and superoxide anion radical. The results showed that different polarity parts of the alcohol extracts from Illicium velum Hook. f had some antioxidative effect. The antioxidation of the extracts was positively related to their additive quantity. The percentage of 95% alcohol extracts of scavenging effect was better than VC in the hydroxyl radical system. The percentage of petroleum aether extracts of scavenging effect was equal to VC in the nitrous acid radical system. The scavenging percentage of superoxide anion radical was in the order of VC 〉 95% alcohol extracts 〉 chloroform extracts〉 petroleum aether extracts 〉 acetone extracts.

关 键 词：八角茴香 抗氧化性 羟基自由基(·OH) 超氧阴离子自由基(·O^(2-)) 

分 类 号：TS201.2[轻工技术与工程—食品科学]