食品与发酵工业2011，Vol.37Issue(9)：171-175,5.
青梅花、枝、叶中多酚的抗氧化活性及稳定性的研究
Study on Antioxidant Activity and Thermal Stability of Polyphenol from Flowers, Branches and Leaves of Prunus mume
石嘉怿1
作者信息
- 1. 南京财经大学食品科学与工程学院,江苏南京210003
- 折叠
摘要
Abstract
The species of Prunus mume ＂Da Ye Qing＂were 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 power. The correlation coefficients in each case were significantly high （P 〈 0.05）. PL was the most stable in high temperature关键词
青梅/多酚/自由基/还原力/稳定性Key words
Prunus mume/polyphenol/free radical scavenging/reducing power/stability分类
轻工纺织引用本文复制引用
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):171-175,5.
