| 绿咖啡豆绿原酸的体外抗氧化性活性测定 |
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| 引用本文： | 曹卓松,孙飞龙,唐薇,宁景叶.绿咖啡豆绿原酸的体外抗氧化性活性测定[J].包装与食品机械,2020(2):28-31. |
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| 作者姓名： | 曹卓松 孙飞龙 唐薇 宁景叶 |
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| 作者单位： | ;1.西安工程大学环境与化学工程学院 |
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| 基金项目： | 2018年国家级大学生创新创业训练项目(201810709047);陕西省教育厅科研计划项目(15JK1315);校企合作项目(2018KJ-360/478)。 |
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| 摘 要： | 通过铁离子还原法和DPPH自由基清除法测定绿咖啡豆绿原酸的体外抗氧化活性,结果显示绿咖啡豆绿原酸具有抗氧化能力和清除自由基能力。稳定性试验结果表明,温度对绿咖啡豆绿原酸的DPPH自由基清除稳定性影响不显著;光照对稳定性有一定程度影响;pH值对稳定性影响显著,且绿咖啡豆绿原酸在酸性条件下比在碱性条件下稳定。
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| 关 键 词： | 绿咖啡豆绿原酸 抗氧化性 清除自由基 稳定性 |
Determination of Antioxidant Activity of Chlorogenic Acid in Green Coffee Bean in Vitro |
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| Cao Zhuosong,Sun Feilong,Tang Wei,Ning Jingye.Determination of Antioxidant Activity of Chlorogenic Acid in Green Coffee Bean in Vitro[J].Packaging and Food Machinery,2020(2):28-31. |
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| Authors: | Cao Zhuosong Sun Feilong Tang Wei Ning Jingye |
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| Affiliation: | (School of Environmental&Chemical Engineering,Xi'an Polytechnic University,Xi'an 710600,China) |
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| Abstract: | The FRAP and the DPPH free radical scavenging methods were used to research the antioxidant activity of Chlorogenic acid from the green coffee beans in vitro.The results show that it had antioxidant capacity and DPPH free radical scavenging capacity.The stability test results show that the effect of temperature on the stability of DPPH free radical scavenging ability is not significant.Light has a certain degree of influence on stability.The pH value has a significant effect on stability,and chlorogenic acid in green coffee bean was more stable under acidic conditions than under alkaline conditions. |
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| Keywords: | green coffee bean chlorogenic acid antioxidant activity free radical scavenging stability |
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