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| 红枣不同部位的抗氧化活性 | |
| 引用本文： | 王毕妮,曹炜,樊明涛,程妮,高慧,邓建军. 红枣不同部位的抗氧化活性[J]. 食品与发酵工业, 2011, 37(6) |
| 作者姓名： | 王毕妮 曹炜 樊明涛 程妮 高慧 邓建军 |
| 作者单位： | 1. 西北大学食品科学与工程系,陕西西安710069／西北农林科技大学食品科学与工程学院,陕西杨凌712100 2. 西北大学食品科学与工程系,陕西西安,710069 3. 西北农林科技大学食品科学与工程学院,陕西杨凌,712100 |
| 基金项目： | 陕西省农业科技攻关计划项目(2009K01-09); 陕西省教育厅产业化培育项目(09JC03); 西北大学校内基金(09NW07) |
| 摘 要： | 为了研究红枣的抗氧化活性,以体积分数为80%的甲醇为溶剂,测定了红枣不同部位(枣肉、枣核和枣皮)甲醇提取液中的总酚含量和总黄酮含量,采用体外法,评价了红枣甲醇提取物的总抗氧化能力及对DPPH.和羟基自由基(.OH)的清除能力。结果表明:红枣枣皮甲醇提取液的总酚和总黄酮含量显著高于枣肉和枣核,其总抗氧化能力、对DPPH.和.OH的清除率也较高,且红枣各甲醇提取液的总酚、总黄酮含量与其抗氧化活性具有一定的相关性。 |
| 关 键 词： | 红枣 枣皮 多酚 抗氧化活性 |
Antioxidant Activity of Extracts from Different Tissues of Jujube |
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| Wang Bi-ni,Cao Wei,Fan Ming-tao,Cheng Ni,Gao Hui,Deng Jian-jun. Antioxidant Activity of Extracts from Different Tissues of Jujube[J]. Food and Fermentation Industries, 2011, 37(6) | |
| Authors: | Wang Bi-ni Cao Wei Fan Ming-tao Cheng Ni Gao Hui Deng Jian-jun |
| Affiliation: | Wang Bi-ni1,Cao Wei1,Fan Ming-tao2,Cheng Ni1,Gao Hui1,Deng Jian-jun1 1(Department of Food Science and Engineering,Northwest University,Xi'an 710069,China) 2(College of Food Science and Engineering,Northwest A & F University,Yangling 712100,China) |
| Abstract: | To evaluate the antioxidant activity of jujube,the total phenolic and flavanoid contents of extracts obtained by 80 % methanol(v/v) from different parts of jujube(pulp,seed and peel) are determined.the total antioxidant activity,1,1-diphenyl-2-picrylhydrazyl radical(DPPH·) scavenging activity and hydroxyl(·OH) radical scavenging activity are evaluated in vitro.The results indicate that the extracts of jujube peel showed higher total phenolic and flavanoid contents and the stronger total antioxidant power and DPPH· and ·OH scavenging activity than those from pulp and seed.Furthermore,the antioxidant activity are significantly correlated with total phenolic and flavanoid contents. |
| Keywords: | jujube peel polyphenol compounds antioxidant activity |
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