| 玉米须总黄酮的抗氧化性研究 |
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| 引用本文： | 刘璐, 廖李, 胡建中, 李阳, 谷峰, 陈学玲, 汪兰, 吴文锦, 程薇, 梅新, 乔宇. 玉米须总黄酮的抗氧化性研究[J]. 食品工业科技, 2014, (15): 116-120. DOI: 10.13386/j.issn1002-0306.2014.15.015 |
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| 作者姓名： | 刘璐 廖李 胡建中 李阳 谷峰 陈学玲 汪兰 吴文锦 程薇 梅新 乔宇 |
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| 作者单位： | 湖北省农业科技创新中心农产品加工分中心/湖北省农业科学院农产品加工与核农技术研究所;湖北工业大学食品与制药学院 |
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| 基金项目： | 国家科技支撑课题项目(2010BAD01B07);湖北省农业科技创新中心资助项目;农产品加工创新团队项目(2013-620-007-001) |
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| 摘 要： | 以玉米须为原料,提取玉米须总黄酮。从玉米须总黄酮对猪油的抗氧化性、对DPPH自由基的清除作用、对Fe3+的还原能力三个方面系统分析了玉米须总黄酮的抗氧化活性。结果表明:添加玉米须总黄酮的猪油比未添加玉米须总黄酮的猪油氧化缓慢;玉米须总黄酮对DPPH自由基的IC50为0.057mg/mL,低于BHT的IC50（0.17mg/mL）;同浓度下,玉米须总黄酮对Fe3+的还原能力强于BHT。因此,玉米须总黄酮具有抗氧化作用,可以作为一种天然抗氧化剂应用于食品领域。
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| 关 键 词： | 玉米须 总黄酮 抗氧化性 |
| 收稿时间： | 2013-11-26 |
Research of antioxidant activity of total flavonoids of corn silk |
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| LIU Lu, LIAO Li, HU Jian-zhong, LI Yang, GU Feng, CHEN Xue-ling, WANG Lan, WU Wen-jin, CHENG Wei, MEI Xin, QIAO Yu. Research of antioxidant activity of total flavonoids of corn silk[J]. Science and Technology of Food Industry, 2014, (15): 116-120. DOI: 10.13386/j.issn1002-0306.2014.15.015 |
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| Authors: | LIU Lu LIAO Li HU Jian-zhong LI Yang GU Feng CHEN Xue-ling WANG Lan WU Wen-jin CHENG Wei MEI Xin QIAO Yu |
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| Affiliation: | 1.Agricultural Products Processing Subcenter of Hubei Agricultural Science&Technology Innovation Center /Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences;2.College of Food and Pharmaceutical, Hubei University of Technology |
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| Abstract: | The total flavonoids was extracted from corn silk.The antioxidant activity of total flavonoids were evaluated by the following three method: the antioxidant activity of lard oil, the DPPH radical scavenging, reducing capacity for Fe3 +.The results indicated that total flavonoids had a slower oxidation than that not added corn total flavonoids in lard oil.The IC50 of DPPH radical scavenging from total flavonoids was 0.057 mg /mL, which was lower than BHT's IC50 ( 0.17mg/mL) .Under the same concentration, the Fe3 +reduction capacity of total flavonoids was stronger than BHT.Therefore, the total flavonoids had antioxidant effects, could be used as a natural antioxidant in the food sector. |
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| Keywords: | corn silk total flavanone antioxidation |
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