辣木籽残渣提取物抗氧化性研究  

Study on Antioxidant Activity of Moringa Seed Residue Extract

作　　者：姚子升 朱惠绵 韩诗蕾 黄纪国 YAO Zisheng;ZHU Huimian;HAN Shilei;HUANG Jiguo(Guangzhou Food Inspection Institute,Guangzhou 510000,China;Guangdong Food Industry Institute Co.,Ltd.,Guangzhou 510000,China;Guangdong Guangye Qingyi Food Technology Co.,Ltd.,Guangzhou 510000,China;Guangdong Industry Polytechnic,Guangzhou 510000,China)

机构地区：[1]广州市食品检验所,广东广州510000 [2]广东省食品工业研究所有限公司,广东广州510000 [3]广东广业清怡食品科技有限公司,广东广州510000 [4]广东轻工职业技术学院,广东广州510000

出　　处：《现代食品》2021年第3期108-112,共5页Modern Food

摘　　要：本文为确定辣木籽残渣的抗氧化能力,将辣木籽残渣分别用乙酸乙酯、水进行提取,对其提取物的DPPH自由基、羟自由基及超氧自由基清除活性作用进行了研究。结果表明,辣木籽残渣具有较好抗氧化活性,其中乙酸乙酯提取物的DPPH、超氧自由基清除率高于水相提取物及超临界萃取残渣,实验结果为深入研究和开发辣木籽残渣功能性食品奠定了理论基础。In this paper,in order to determine the antioxidant capacity of Moringa seed residues,the Moringa seed residues were extracted with ethyl acetate and water respectively,and the DPPH free radical,hydroxyl free radical and superoxide free radical scavenging activities of the extract were studied.The results show that the residue of Moringa seed has good antioxidant activity,among which the DPPH and superoxide radical scavenging rate of ethyl acetate extract is higher than that of water extract and supercritical extraction residue.The experimental results are for in-depth research and development of Moringa seed residue functional food has laid the theoretical foundation.

关 键 词：辣木籽残渣 提取方法 抗氧化作用 DPPH 

分 类 号：TS201.2[轻工技术与工程—食品科学]