| 荷叶黄酮与V_C的协同抗氧化作用 |
| |
| 引用本文： | 尤玲玲,王尚,何庆峰,刘金福. 荷叶黄酮与V_C的协同抗氧化作用[J]. 食品与发酵工业, 2012, 38(11): 92-95 |
| |
| 作者姓名： | 尤玲玲 王尚 何庆峰 刘金福 |
| |
| 作者单位： | 天津农学院食品科学系,天津,300384 |
| |
| 基金项目： | 天津市科委重点科技攻关项目(11 ZCKFNC 01600);天津农学院科学研究发展基金项目(2011N03) |
| |
| 摘 要： | 利用不同方法对荷叶黄酮进行提取,选择提取率较高的方法,采用DPPH自由基清除实验,比较抗氧化活性,利用中效原理探讨荷叶黄酮、VC单独和复配后的抗氧化作用。结果显示:丙酮提取法的黄酮提取率和纯度最高,荷叶黄酮和VC的IC50分别为92.89μg/mL和1 429.33μg/mL。当黄酮浓度小于138.05μg/mL,VC的浓度小于9.2μg/mL时2种样品呈协同作用,即表现出比单独使用更好地效果。
|
| 关 键 词： | 荷叶黄酮 抗氧化性 中效原理 协同作用 |
Synergistic Antioxidant Effect of Lotus Leaf Flavonoids and Vitamin C |
| |
| You Ling-ling,Wang Shang,He Qing-feng,Liu Jin-fu. Synergistic Antioxidant Effect of Lotus Leaf Flavonoids and Vitamin C[J]. Food and Fermentation Industries, 2012, 38(11): 92-95 |
| |
| Authors: | You Ling-ling Wang Shang He Qing-feng Liu Jin-fu |
| |
| Affiliation: | (Department of Food Science and Engineering,Tianjin Agricultural University,Tianjin 300384,China) |
| |
| Abstract: | The flavonoids from Lotus leaves were extracted by different methods in order to select the best one.DPPH radical scavenging assay was used to explore their antioxidant ability.Based on median effect principle,the antioxodation effects for Lotus leaf flavonoids solely and combined with Vitamin C were tested.The results showed that the acetone extraction was the best with the highest extraction rate and purity.The IC50 of Lotus leaf flavonoids and VC were 92.89 μg/mL and 1 429.33 μg/mL.The synergistic effect showed when flavonoid concentrations was less than 138.05 g/mL and VC concentrations less than 9.2 μg/mL. |
| |
| Keywords: | lotus leaf flavonoids antioxidant property median effect principle synergistic effect |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
