中国食品学报2011，Vol.11Issue(1)：40-44,5.
山核桃青果皮提取物抗氧化活性研究
Study on the Antioxidant Activity of Extracts from Carya cathayensis Green Husks
吴峰华 1杨虎清 1何志平1
作者信息
- 1. 浙江农林大学农业与食品科学学院,浙江临安,311300
- 折叠
摘要
Abstract
Carya cathayersis green husks were extracted with different methods.The total phenolics content of the extracts was measured by Folin-Ciocalteu method.The antioxidant activity of different extracts were assessed through reducing power assay, Scavenging effects on DPPH radicals and β-carotene linoleate model system and results were compared to one 'reference' antioxidant(VE).The results showed that the reducing power was in the order of water extracts＞VE＞80％ethanol extracts＞ethyl acetate extracts; the capacity of scavenging on DPPH radicals was in the order of VE＞80％ethanol extracts＞water extracts＞ethyl acetate extracts; The antioxidant capacity was in the order of VE＞water extracts＞80％ ethanol extracts ＞ethyl acetate extracts in β-carotene linoleate model system.The antioxidant activity of Carya cathayensis green husks may not only depend on the total phenolic compounds content but also on compositions of total phenolic compounds.关键词
山核桃青果皮/提取物/总酚/抗氧化活性引用本文复制引用
吴峰华,杨虎清,何志平..山核桃青果皮提取物抗氧化活性研究[J].中国食品学报,2011,11(1):40-44,5.
