食品工业科技Issue(9)：107-109,115,4.
山竹果皮中多酚类物质的抗氧化性研究
Study on antioxidational effects of polyphenols in mangosteen pericarp
摘要
Abstract
Fresh mangosteen as the raw material,the total polyphenols content of mangosteen pericarp was measured,and antioxidant activities of the different extract polyphenols were studied.The results indicated that the total polyphenols content in mangosteen pericarp was 36.9mgGAE/g FW,when the concentration of extract reached 16.5μg/mL,the DPPH（1,1-Diphenyl-2-picrylhydrazyl radical）free radical scavenging activity of the organic phase polyphenols was 51.7%,as the DPPH free radical scavenging activity of the water phase polyphenols was 76.9%.The Fe3＋reduction ability of the water phase polyphenols was better than the organic phase polyphenols.When the lard samples were stored up by 18 days,the POV（peroxide value）of the lard which was added 0.06% organic phase polyphenols was 13.8meq/kg,the POV of the lard which was added 0.06% water phase polyphenols was 16.7meq/kg.In addition,the antioxidant effect by the level of 0.06% extract corresponded to the antioxidant effect by the level of 0.04%VC.Thus it was clear that the polyphenols extraction of mangosteen pericarp exhibitedgood in vitro antioxidant and the antioxidant of the water phase polyphenols was stronger than the organic phase polyphenols.关键词
山竹果皮/多酚/抗氧化性Key words
mangosteen pericarp/polyphenols/antioxidant分类
轻工纺织引用本文复制引用
陈海光,刘朝霞,于立梅..山竹果皮中多酚类物质的抗氧化性研究[J].食品工业科技,2011,(9):107-109,115,4.基金项目
广东省自然科技基金项目 （）
