| 菠菜提取物抗氧化性研究 |
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| 引用本文： | 徐清萍,安广杰,王素珍. 菠菜提取物抗氧化性研究[J]. 现代食品科技, 2007, 23(2): 31-32 |
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| 作者姓名： | 徐清萍 安广杰 王素珍 |
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| 作者单位： | 郑州轻工业学院食品与生物工程学院,河南,郑州,450002 |
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| 摘 要： | 本文研究了菠菜的抗氧化性,采用不同极性溶剂对菠菜中的抗氧化性物质进行提取,测定不同极性提取物中的总酚、总黄酮含量及DPPH自由基清除率,发现95%乙醇本本效果最好本95%乙醇本本率为4.96%;本本含量为39.60μg/mg样品;本黄酮含量为17.53μg/mg样品;终浓度0.5mg/mL时本DPPH自由基本清除率为62.09%。
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| 关 键 词： | 菠菜 抗氧化 总酚 本黄酮 DPPH |
| 文章编号： | 1673-9078(2007)02-0031-03 |
| 收稿时间： | 2006-11-19 |
| 修稿时间： | 2006-11-19 |
Antioxidant Activity of Spinach Extracts |
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| XU Qing-ping,AN Guang-jie,WANG Su-zhen. Antioxidant Activity of Spinach Extracts[J]. Modern Food Science & Technology, 2007, 23(2): 31-32 |
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| Authors: | XU Qing-ping AN Guang-jie WANG Su-zhen |
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| Affiliation: | (School of Food and Biological engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China.) |
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| Abstract: | Antioxidant activity of spinach extracts was studied in this paper. Antioxidants from spinach were extracted by different polar organic solvent and the total phenolic compounds, total flavones and DPPH radical scavenging activity were all determined .It was found that the optimal ethanol concentration was 95%, with which the extracting ratio, content of total phenolic compounds and content of total flavones reached 4.96%, 39.60 µg/mg and 17.53 µg/mg, respectively. Besides, DPPH radical scavenging capacity was 62.09 % in 0.5 mg/mL extracts. |
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| Keywords: | spinach antioxidant activity total phenolic compounds total flavones DPPH |
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