黑果枸杞的生理活性成分及作用研究  

Study on the Physiological Active Components and Their Effects of Wolfberry with Black Fruit

作　　者：龚媛 GONG Yuan(Ningxia Huiyuan Construction Engineering Research Institute(Co.,Ltd.,),Yinchuan 750000,China)

机构地区：[1]宁夏慧源建设工程研究院(有限公司),宁夏银川750000

出　　处：《现代食品》2024年第16期170-172,共3页Modern Food

摘　　要：本研究采用化学提取和体外消化两种方法处理新疆和青海的黑果枸杞样品,分别测定了总酚、原花青素、酚酸、黄酮、抗坏血酸含量及抗氧化活性。结果表明,青海黑枸杞中各成分含量及体外消化稳定性均高于新疆黑果枸杞,而且都高于红枸杞,青海黑枸杞的活性成分含量较高,品质好。In this study,the contents of total phenols,proanthocyanidins,phenolic acids,flavonoids and ascorbate and their antioxidant activities were determined by chemical extraction and in vitro digestion of wolfberry from Xinjiang and Qinghai.The results showed that the content of components and in vitro digestive stability of Qinghai black wolfberry were higher than Xinjiang black fruit wolfberry and red wolfberry,Qinghai black wolfberry had higher content of active components and good quality.

关 键 词：黑果枸杞 体外消化 抗氧化活性 

分 类 号：TS201.4[轻工技术与工程—食品科学]