| 酸果蔓提取物的抗氧化活性及稳定性研究 |
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| 引用本文： | 毛绍春,李竹英,李聪. 酸果蔓提取物的抗氧化活性及稳定性研究[J]. 食品科学, 2007, 28(5): 71-73 |
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| 作者姓名： | 毛绍春 李竹英 李聪 |
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| 作者单位： | 玉溪农业职业技术学院； 云南大学应用化学系 云南玉溪653100； 云南玉溪653100； 云南昆明650091； |
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| 基金项目： | 云南省省院省校科技合作子项目 |
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| 摘 要： | 利用分光光度法对酸果蔓提取物的抗氧化活性进行了检测,并研究了在不同条件下提取物的稳定性。结果表明,酸果蔓提取物对羟自由基、超氧阴离子自由基的清除率分别是78．4%、91．5%,对脂质过氧化的抑制率为85．7%。在酸性及氯化钠溶液中能稳定存在,有较好的光稳定性,在75℃下有较好的热稳定性。
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| 关 键 词： | 酸果蔓 抗氧化性能 稳定性 分光光度法 |
| 文章编号： | 1002-6630（2007）05-0071-03 |
| 修稿时间： | 2006-07-25 |
Study on Antioxidative Activity and Stability of Cranberry Extracts |
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| MAO Shao-chun,LI Zhu-ying,LI Cong. Study on Antioxidative Activity and Stability of Cranberry Extracts[J]. Food Science, 2007, 28(5): 71-73 |
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| Authors: | MAO Shao-chun LI Zhu-ying LI Cong |
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| Affiliation: | 1.Yuxi Agriculture Vocation-Technical College,Yuxi 653100,China; 2.Department of Chemistry,Yunnan University,Kunming 650091,China |
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| Abstract: | The antioxidative activity of cranberry extracts and its stability in different conditions were studied with photometric method.The results showed:The scavenging percentage of cranberry extracts to hydroxyl radical is 78.4%,and to superoxide radical is 91.5%,while the extracts inhibitory effect on lipid peroxidantion is 85.7%.It is very stable in acid solution,NaCI solution and under 75℃.The effect of light on stability is very little. |
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| Keywords: | cranberry antioxidative activity stability photometric method |
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