特产研究2016，Vol.38Issue(4)：24-27,43,5.DOI:10.16720/j.cnki.tcyj.2016.04.006
黑芝麻炮制前后芝麻素含量变化与抗氧化活性研究
Content Chanages of Sesamin of Sesamum indicum L .before and after Processing and Its Antioxidant Activities
李淑军 1刘鹏 1付智慧 1孙美玲 1胡慧华1
作者信息
- 1. 北京中医药大学中药学院，北京 100102
- 折叠
摘要
Abstract
To investigate the content changes of sesamin and the antioxidation of the processed and raw Sesamum indicum L .Using HPLC to measure the sesamin content changes and two reaction system to analyze the capability of Scavenging effect .The results showed that the content of sesamin decreases with the steaming times increasing .Both steamed and raw S .indicum L .showed antioxidation and the antioxidation of S . indicum L .goes weaker while being processed .All the data suggested that antioxidation of S .indicum L .weakened after being steamed ,which was connetted with the decrease of sesamin .关键词
黑芝麻/炮制/芝麻素/自由基/抗氧化Key words
Sesamum indicum L ./processing/sesamin/free radica/antioxidation分类
医药卫生引用本文复制引用
李淑军,刘鹏,付智慧,孙美玲,胡慧华..黑芝麻炮制前后芝麻素含量变化与抗氧化活性研究[J].特产研究,2016,38(4):24-27,43,5.
