食品科学2012，Vol.33Issue(9)：77-80,4.
北京洋槐蜜化学成分及其抗氧化活性
Chemical Components and Antioxidant Activity of Acacia Honey from Beijing
摘要
Abstract
Anfioxidant compounds from Acacia honey from Beijing were enriched by column chromatography and detected by high-performance liquid chromatography. The antioxidant activity of these compounds was evaluated by DPPH radicalscavenging assay. Eight compounds were detected in Acacia honey, which were chlorogenic acid, caffeic acid, p-coumaric acid, kaempferol, isorhamnetin, pinocembrin, chrysin and galangin at the content range of 9.5 -- 257.8 μ g/100 g. Meanwhile, a significant difference in DPPH radical-scavenging capacity was also observed. In terms of both the content and antioxidant capacity, kaempferol could be recognized as the most representative antioxidant component of Acacia honey from Beijing.关键词
洋槐蜜/化学成分/抗氧化活性/DPPH自由基/山奈酚Key words
Acacia honey/chemical components: antioxidant activity/DPPH radical: kaempferol分类
农业科技引用本文复制引用
孙丽萍,穆雪峰,施海燕,徐响,庞杰..北京洋槐蜜化学成分及其抗氧化活性[J].食品科学,2012,33(9):77-80,4.基金项目
“十二五”国家科技支撑计划项目 （）
国家现代农业（蜂）产业技术体系建设专项 （）
科技部农业科技成果转化资金项目 （）
