中国食品学报2017，Vol.17Issue(2)：274-280,7.DOI:10.16429/j.1009-7848.2017.02.035
两个品种葛根化学成分及体外抗氧化性的分析
Chemical Composition and Antioxidant Activity of Two Cultivars of Kudzu Lobata
摘要
Abstract
To compare the chemical compositions as well as the antioxidant effects in vitro of two kinds of P.thomsonii Benth,the basic chemical components including moisture,crude protein,crude fat,crude fibre,ash,starch and total isoflavones of both Pueraria lobata were determinated.Besides,the major isoflavones including puerarin,daidzein,daidzein,genistin,genistein,formononetin,biochanin A and isoliquiritigenin were determinated quantificationally with a HPLC method.Then,the antioxidant activities of the two kinds of P.thomsonii Benth were evaluated by DPPH,ABTS and FRAP method in vitro.The results show that the starch content of Cangwuxiye cultivar (66.36 ± 4.27 g/100 g DW) is higher than that ofDayezi cultivar (53.73 ± 1.52 g/100g DW),while the total isoflavones of Dayezi cultivar (4.72 ± 0.11 g/100 g DW) higher than that of Cangwuxiye cultivar (1.51 ± 0.10 g/100g DW),and puerarin is the largest proportion in total isoflavones of Radix Puerariae isoflavones.The content of puerarin in Dayezi cultivar (18.69 ± 0.22 mg/g DW) is higher than that of Cangwuxiye cultivar (5.74 ± 0.82 mg/g DW).The antioxidant activity in vitro shows that Dayezi cultivar has higher antioxidant activity than that of Cangwuxiye cultivar,which is related to the content of total isoflavones.Therefore,Cangwuxiye cultivar is a suitable raw material for preparing the starch,while Dayezi cultivaris suitable to extract pueraria isoflavones,and the pueraria isoflavone is a kind of natural antioxidants,for it has a relatively high antioxidant activity.关键词
葛根/化学成分/异黄酮/抗氧化Key words
Radix puerariae/chemical component/isoflavone/antioxidant activity引用本文复制引用
李昕,潘俊娴,陈士国,叶兴乾..两个品种葛根化学成分及体外抗氧化性的分析[J].中国食品学报,2017,17(2):274-280,7.基金项目
国家科技支撑项目(2010BAD31B06) （2010BAD31B06）
植物食品加工技术科技创新团队(2010R50032) （2010R50032）
宁波市重大科技攻关项目(2012C10004) （2012C10004）
