杏仁黄酮的提取及抗氧化活性的研究  

Extraction and Antioxidant Activity of Flavonoids from Almond

作　　者：黄丽华[1] 邵玲[1] 李芸瑛[1] 

机构地区：[1]肇庆学院生命科学学院,广东肇庆526061

出　　处：《食品研究与开发》2016年第20期63-66,共4页Food Research and Development

摘　　要：以南杏、北杏和美国大杏仁为材料,通过超声波辅助提取法提取黄酮,比较这3种杏仁中黄酮的含量,结果:美国大杏仁总黄酮含量最高、南杏次之、北杏最低。通过3种杏仁的黄酮提取物对清除羟自由基(·OH),超氧阴离子自由基(O2-·)和DPPH·自由基的清除能力并与维生素C作比较,研究分析其抗氧化活性,结果表明3种杏仁都具有较强的清除自由基的能力,其中对DPPH·自由基的清除能力比维生素C还要强。The contents of flavonoids were extracted by ultrasonic assisted extraction method,and the contents of flavonoids in three kinds of almonds were compared. The scavenging ability of three kinds of extracts offlavonoids in the extract of hydroxyl radical（·OH）,superoxide radical（O2^-·）and DPPH free radical scavenging activity was compared with that of vitamin C. The results showed that three kinds of almond had strong ability to remove free radicals,and the scavenging ability of DPPH free radical was stronger than that of vitamin C.

关 键 词：杏仁 黄酮 抗氧化活性 

分 类 号：TQ461[化学工程—制药化工]