山楂果实提取物抗氧化能力  

Antioxidant Capacity of Hawthorn Fruit Extract

作　　者：孙小晶 李丹丹[1] 李莹 修建华 王金华 SUN Xiaojing;LI Dandan;LI Ying;XIU Jianhua;WANG Jinhua(School of Food and Biology,Hebei University of Science and Technology,Shijiazhuang 050000;Hebei Hawthorn Processing Technology Innovation Center,Chengde 060000)

机构地区：[1]河北科技大学食品与生物学院,石家庄050000 [2]河北省山楂加工技术创新中心,承德060000

出　　处：《食品工业》2022年第12期11-15,共5页The Food Industry

摘　　要：提取山楂中主要功能性成分多糖、黄酮、维生素C,并对其抗氧化能力进行比较。结果表明:山楂中多糖3.84 g/100 g、黄酮33.69 mg/g、维生素C 36.64 mg/100 g,多糖含量最高;通过DPPH自由基清除法、羟自由基清除法、ABTS自由基清除法进行抗氧化试验发现,抗氧化能力为维生素C>黄酮>多糖,维生素C对自由基的清除率最高值分别为90.3%(DPPH自由基清除率), 82.2%(羟自由基清除率)和82.2%(ABTS自由基清除率),差异显著。试验结果可作为广泛应用于保健食品、化妆品等领域的理论依据,为山楂作为天然抗氧化剂来源的一个深度开发利用奠定理论基础。The main functional components of polysaccharides, flavonoids and vitamin C in hawthorn were extracted, and their antioxidant capacity was compared. The results showed that the polysaccharide was 3.84 g/100 g, flavonoids was 33.69mg/g, vitamin C was 36.64 mg/100 g, and polysaccharide content had the highest in hawthorn. Followed by DPPH free radical scavenging method, hydroxyl radical scavenging method and ABTS free radical scavenging method, antioxidant test was carried out, it was found that the antioxidant capacity was vitamin C>flavonoid>polysaccharide, the highest value of vitamin C to free radical scavenging rate was 90.3%(DPPH free radical scavenging rate), 82.2%(hydroxyl radical scavenging rate)and 82.2%(ABTS free radical scavenging rate), respectively, and the difference was significant. The test results could be used as a theoretical basis for widely used in health food, cosmetics and other fields, and lay a theoretical basis for the in-depth development and utilization of hawthorn as a source of natural antioxidants.

关 键 词：山楂 维生素C 黄酮 多糖 抗氧化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]