首页 | 本学科首页   官方微博 | 高级检索  
     

微波杀青制备桑茶及其细胞抗氧化作用研究
引用本文:刘淑贞, 孙文静, 李成龙, 周才琼. 微波杀青制备桑茶及其细胞抗氧化作用研究[J]. 食品工业科技, 2015, (05): 103-107. DOI: 10.13386/j.issn1002-0306.2015.05.013
作者姓名:刘淑贞  孙文静  李成龙  周才琼
作者单位:1.西南大学食品科学学院暨重庆市特色食品工程技术研究中心
摘    要:以桑鲜叶为原料,采用微波杀青工艺制备桑茶,并通过建立细胞模型研究微波杀青桑茶不同溶剂提取物抗氧化作用。结果显示:微波杀青桑茶不同溶剂提取物主要抗氧化成分多酚和黄酮类含量分别为26.5337.67mg/g提取物和18.5624.89mg/g提取物,细胞抗氧化活性大小为50%乙醇提取物>75%乙醇提取物>95%乙醇提取物>沸水提取物,且桑茶不同溶剂提取物的细胞抗氧化作用均存在剂量-效应关系;显著性分析表明50%75%乙醇提取物细胞抗氧化能力显著高于沸水提取物和95%乙醇提取物(p<0.05)。细胞内抗氧化活性与提取物中多酚类和黄酮类含量相关性较弱,相关系数分别为0.216、0.129。表明不能用多酚类和黄酮类含量来衡量桑茶提取物细胞抗氧化能力。 

关 键 词:微波杀青  桑茶  细胞抗氧化作用
收稿时间:2014-06-12

Study on the cell antioxidant activity of mulberry tea by microwave fixation
LIU Shu-zhen, SUN Wen-jing, LI Cheng-long, ZHOU Cai-qiong. Study on the cell antioxidant activity of mulberry tea by microwave fixation[J]. Science and Technology of Food Industry, 2015, (05): 103-107. DOI: 10.13386/j.issn1002-0306.2015.05.013
Authors:LIU Shu-zhen  SUN Wen-jing  LI Cheng-long  ZHOU Cai-qiong
Affiliation:1.Engineering and Technology Research Centre of Characteristic Food & Food Science College,Southwest University
Abstract:Mulberry leaf is a kind of natural plant resources,which is rich in bioactive substance including polyphenols,flavonoid glycoside,polysaccharides and alkaloidals.Fresh mulberry leaves served as raw material to process mulberry tea by microwave fixation.The main quality and antioxidant ingredients including chlorophyll,free amino acids,soluble sugar,polyphenols and flavones of mulberry tea were analyzed. Cell antioxidant activity of different solvent extracts from mulberry tea by microwave fixation was investigated by establishing cell model in this experiment,which called CAA- RBC method for short. The contents of polyphenols and flavones of different solvent extracts of mulberry tea by microwave fixation were 26.53~37.67 mg / g and 18.56~24.89 mg / g,respectively.The ability of cell antioxidant activity of different solvent extracts of mulberry tea was 50% ethanol extract > 75%ethanol extract > 95% ethanol extract > boiling water extract and existed dose effect.Significance analysis showed that the cell antioxidant activity of 50% ~ 75% ethanol extracts were higher than boiling water extract and 95%ethanol extract( p < 0.05).The correlation between cell antioxidant activity and contents of polyphenols and flavones was weak.The coefficient correlation were 0.216,0.129,respectively. So the contents of polyphenols and flavones could not be measured cell antioxidant activity of extracts of mulberry tea.
Keywords:microwave fixation  mulberry tea  cell antioxidant activity
点击此处可从《食品工业科技》浏览原始摘要信息
点击此处可从《食品工业科技》下载全文
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号