牡丹雄蕊干制前后多酚和黄酮类物质的浸出效果及自由基清除能力的研究  

Research on Leaching Effect and Free Radical Scavenging Ability of Polyphenol and Flavonoid in Dried and Fresh Paeonia suffruticosa Andrews

作　　者：杨海玲[1] YANG Hai-ling(Tangshan Vocational&Technical College,Tangshan Hebei 063000)

机构地区：[1]唐山职业技术学院,河北唐山063000

出　　处：《现代农业科技》2018年第21期247-248,共2页Modern Agricultural Science and Technology

摘　　要：本文对香玉和凤丹2个品种的牡丹雄蕊干制前后的水提取液中多酚和黄酮类物质的浸出效果及自由基清除能力进行研究。结果表明,凤丹品种新鲜和电热恒温干制品水提取液中多酚和黄酮类物质的含量都比香玉品种高,干制后其牡丹雄蕊水浸提液中多酚和黄酮类物质含量均有一定程度的增加,自由基清除能力也显著增强,且微波干燥效果更佳。The leaching effect and free radical scavenging ability of polyphenol and flavonoid in water extracts from two Paeonia suffruticosa Andrews cultivars of Xiangyu and Fengdan before and after dried were studied.The results showed that the contents of polyphenol and flavonoid in fresh and electric heating constant temperature dried water extracts of Fengdan variety were higher than that of Xiangyu variety.After dried,the content of polyphenol and flavonoid in the water extract of Paeonia suffruticosa Andrews increased to some extent,the free radical scavenging ability was also significantly enhanced,and the microwave drying effect was better.

关 键 词：牡丹 雄蕊 多酚 黄酮 自由基清除能力 

分 类 号：S567.15[农业科学—中草药栽培]