食品工业科技2017，Vol.38Issue(21)：12-16,5.DOI:10.13386/j.issn1002-0306.2017.21.003
番木瓜叶不同溶剂提取物的抗氧化性能
Antioxidant activities of papaya leaf extracts with different extraction solvents
摘要
Abstract
The bioactive compounds of payapa leaf were extracted by water,70％ methanol and 70％ ethanol.The extraction efficiency,contents of total phenol and flavonoid were determined.The scavenging abilities of free radicals,metal chelating capacity(MCC) and ferric reducing antioxidant power(FRAP) of the three extracts were also investigated.Results showed that the order of extraction efficiency and total phenol content was as follows:water ＞70％ methanol ＞70％ ethanol,while the order of total flavonoid was the opposite.The three extracts obtained by three solvents all possessed excellent DPPH·,ABTS + · and · OH radicals scavenging abilities,MCC and FRAP.70％ methanol was chosen as the most appropriate solvent for the extraction of papaya leaf.The research here not only provided experimental basis for the usage of papaya leaf in the synthesis of natural antioxidants,but also improved the overall value of papaya.关键词
番木瓜叶/溶剂/提取物/抗氧化性能Key words
papaya leaf/solvents/extract/antioxidant abilities分类
轻工纺织引用本文复制引用
刘玉革,付琼,马飞跃,张秀梅..番木瓜叶不同溶剂提取物的抗氧化性能[J].食品工业科技,2017,38(21):12-16,5.基金项目
中央级公益科研院所基本科研业务费专项:食品营养成分的挖掘与利用(1630062017034). （1630062017034）
