萝卜缨有效成分含量及抗氧化活性研究  

Study on the Effective Components Content and Antioxidant Activity of Radish Leaves

作　　者：段树成 管桂林 曲珊珊 彭新颜[1] 柳全文[1] 金成武[1] DUAN Shu-cheng;GUAN Gui-lin;QU Shan-shan;PENG Xin-yan;LIU Quan-wen;JIN Cheng-wu(School of Food Engineering,Ludong University,Yantai 264025,China;College of FoodScience and Engineering,Qingdao Agricultural University,Qingdao 266109,China)

机构地区：[1]鲁东大学食品工程学院,山东烟台264025 [2]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《中国调味品》2019年第9期80-84,共5页China Condiment

基　　金：烟台市重点研发计划项目(2017ZH059,2018XCC047);国家级大学生创新创业训练计划项目(201710451586)

摘　　要：文章研究了萝卜缨叶片和叶柄的总多酚、总黄酮含量和抗氧化活性。结果表明萝卜缨叶片的营养价值远远超过叶柄,叶片中总多酚和总黄酮含量较高,总酚含量(6.54mg/g)几乎是叶柄的2倍,而总黄酮含量(5.13mg/g)则是叶柄的9倍之多。抗氧化活性结果表明叶片对DPPH、ABTS自由基的清除能力明显优于叶柄,自由基清除率分别为叶柄的47倍和16倍;铁离子螯合能力以及还原能力也强于叶柄2倍左右。该研究为萝卜缨在调味品中的发展提供了理论依据。The content of total polyphenols,total flavonoids and antioxidant activity in leaves and petioles of radish are studied.The results show that the nutritive value of leaves is much higher than that of petioles.The content of total polyphenols and total flavonoids in leaves is higher than that of petioles.The content of total phenols(6.54 mg/g)is almost twice as much as petioles,while the contents of total flavonoids(5.13 mg/g)is 9 times as much as petioles.The results of antioxidant activity show that the scavenging capacity of DPPH and ABTS free radicals in leaves is significantly better than that in petioles,and the scavenging rate of free radicals is 47,16 times higher than petioles respectively.The chelating ability and reducing ability of iron ions are also about twice stronger than petioles.This study has provided a theoretical basis for the development of radish leaves in condiments.

关 键 词：萝卜缨 总酚含量 总黄酮含量 抗氧化活性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]