| 青梅花、枝、叶中多酚的抗氧化活性及稳定性的研究 |
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| 引用本文： | 石嘉怿. 青梅花、枝、叶中多酚的抗氧化活性及稳定性的研究[J]. 食品与发酵工业, 2011, 37(9) |
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| 作者姓名： | 石嘉怿 |
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| 作者单位： | 南京财经大学食品科学与工程学院,江苏南京,210003 |
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| 摘 要： | 以我国特有的青梅品种"大叶青"为原料,测定了青梅花、枝、叶3种提取物(PF,PB,PL)中总酚含量,采用化学发光法、DPPH.,ABTS+.等评价自由基清除能力,采用铁离子还原法(FRAP)来评价还原力,分析了提取物中多酚含量与其活性的相关性,研究了青梅不同提取物的热稳定性。结果表明:青梅花、枝、叶等3种提取物富含多酚物质,在不同的评价体系中青梅提取物的抗氧化能力也不同,在清除O2-.、DPPH.、ABTS+.等自由基能力时青梅枝(PB)提取物的清除能力最强,而青梅花(PF)提取物的还原能力最强,相关性分析表明,自由基清除能力与总酚含量呈正相关(P<0.05)。3种提取物中以青梅叶提取物(PL)的热稳定性最强。
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| 关 键 词： | 青梅 多酚 自由基 还原力 稳定性 |
Study on Antioxidant Activity and Thermal Stability of Polyphenol from Flowers,Branches and Leaves of Prunus mume |
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| Shi Jia-yi. Study on Antioxidant Activity and Thermal Stability of Polyphenol from Flowers,Branches and Leaves of Prunus mume[J]. Food and Fermentation Industries, 2011, 37(9) |
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| Authors: | Shi Jia-yi |
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| Affiliation: | Shi Jia-yi(School of Food Science and Engineering,Nanjing University of Finance & Economics,Nanjing 210003,China) |
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| Abstract: | The species of Prunus mume Da Ye Qingwere used raw material and the extraction of polyphenol from flowers,branches and leaves were analyzed.The free radical scavenging and the reducing power of these extracts were evaluated by DPPH,ABTS,chemiluminescence and FRAP,respectively.Then,the thermal stability of these three extracts were also studied.The results showed that all three Prunus mume extracts(PF,PB,and PL) were rich in polyphenol.PB has the best free radicals scavenging ability.PF has the best reducing... |
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| Keywords: | Prunus mume polyphenol free radical scavenging reducing power stability |
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