| 山楂果中黄酮化合物的光谱分析及抗氧化性能测定 |
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| 引用本文： | 回瑞华,侯冬岩,刘晓媛,唐蕊,李学成. 山楂果中黄酮化合物的光谱分析及抗氧化性能测定[J]. 食品科学, 2006, 27(1): 199-202 |
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| 作者姓名： | 回瑞华 侯冬岩 刘晓媛 唐蕊 李学成 |
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| 作者单位： | 鞍山师范学院化学系 |
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| 摘 要： | 采用超声波法从山楂果中提取黄酮类化合物,并建立了山楂果中黄酮化合物的光谱分析方法。本法的回收率为96%～105%,变异系数小于0.14%。用流动注射化学发光法测定了山楂果的抗氧化性能,实验结果表明:山楂果具有较强的抗氧化性能,并且抗氧化性能随着浓度的增加而增加。
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| 关 键 词： | 山楂果 黄酮 光谱分析 流动注射化学发光 抗氧化性 |
| 文章编号： | 1002-6630（2006）01-0199-04 |
| 收稿时间： | 2005-02-10 |
| 修稿时间： | 2005-02-10 |
Determination of Flavonoids and the Antioxidation Effect in C. pinnatifida Bunge |
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| HUI Rui-hua,HOU Dong-yan,LIU Xiao-yuan,TANG Rui,LI Xue-cheng. Determination of Flavonoids and the Antioxidation Effect in C. pinnatifida Bunge[J]. Food Science, 2006, 27(1): 199-202 |
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| Authors: | HUI Rui-hua HOU Dong-yan LIU Xiao-yuan TANG Rui LI Xue-cheng |
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| Affiliation: | Department of Chemistry,Anshan Normal University |
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| Abstract: | The ultrasonic method was used for extracting flavonoids of C.pinnatifida Bunge and the flavonoids were determined by spectrophotometry, the recovery is 96%-105% and the coefficient of variation is 0.14%. The antioxidation effect of C. pinnatifida Bunge was studied by the flow-injection chemiluminescence. The results show that C.pinnatifida Bunge has the strength antioxidative effect, and the antioxidative effect increased with increasing concentration. |
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| Keywords: | C.pinnatifida Bunge flavonoids spectrophotometry flow-injection chemiluminescence method antioxidative effect |
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