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作 者:魏颖 包海鹰[1,2] 刘颖[1,2] 和生[1,2] WEI Ying;BAO Haiying;LIU Ying;HE Sheng(College of Traditional Medicine,Jilin Agricultural University,Changchun 130118;Key Laboratory of Medicinal Fungal Resources and Development and Utilization,Jilin Agricultural University,Changchun 130118)
机构地区:[1]吉林农业大学中药材学院,长春130118 [2]吉林农业大学药用菌物资源及其开发利用重点研究室,长春130118
出 处:《食品工业》2022年第1期161-165,共5页The Food Industry
基 金:关黄柏叶茶的制备关键技术及其安全性评价和质量标准体系的建立。
摘 要:以关黄柏叶及其不同炮制品为试验材料,以关黄柏树皮为对照,对样品中的总黄酮和总生物碱进行含量测定,并对其抗氧化活性进行研究,旨在为新食品能源提供研究基础。结果表明:发酵炒制的关黄柏叶样品中所含总黄酮含量最高,是关黄柏原叶的1.55倍,是关黄柏树皮的3.19倍;关黄柏树皮的总生物碱含量最高。关黄柏原叶、发酵炒制的关黄柏叶、炒制的关黄柏叶及关黄柏树皮均具有抗氧化活性,并且抗氧化活性随着样品质量浓度的增加而增强。发酵炒制的关黄柏叶对DPPH自由基、ABTS自由基、羟基自由基和超氧阴离子自由基的清除能力最强,对Fe3+也具有较强的还原能力,与维生素C最接近,可能与其富含黄酮类成分有关。The Phellodendron amurense Rupr.leaves and its different processed products were used as materials,P.amurense bark was used as control,the contents of total flavonoids and total alkaloids in the samples were determined,and antioxidant activities in vitro were investigated,to provide research basis for new food energy.The results showed that the content of total flavonoids in the fermented fried P.amurense was the highest,which was 1.55 times of the original P.amurense leaves and 3.19 times of the P.amurense bark;The content of total alkaloids in P.amurense bark was the highest.The original P.amurense leaves,fermented fried P.amurense leaves,fried leaves and P.amurense bark all had antioxidant activity,and the antioxidant activity increased with the increase of sample concentration.The fermented fried P.amurense leaves had the strongest antioxidant activity,the strongest scavenging ability to DPPH free radical,ABTS free radical,hydroxyl free radical and superoxide anion free radical,and the strongest reducing ability to Fe3+,which was closest to vitamin C,because it may be related to its rich flavonoids.
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