萝卜缨有效成分含量及抗氧化活性研究-《中国调味品》

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摘要:: 研究了萝卜缨叶片和叶柄的总多酚、总黄酮含量和抗氧化活性。结果表明萝卜缨叶片的营养价值远远超过叶柄，叶片中总多酚和总黄酮含量较高，总酚含量(6.54mg/g)几乎是叶柄的2倍，而总黄酮含量(5.13mg/g)则是叶柄的9倍之多。抗氧化活性结果表明叶片对DPPH、ABTS自由基的清除能力明显优于叶柄，自由基清除率分别为叶柄的47倍、16倍；铁离子螯合能力以及还原能力也强于叶柄2倍左右。本研究为萝卜缨在调味品中的发展提供了理论依据。

Abstract:: Radish leaves and petioles were characterized in terms of their total polyphenols, total flavonoids and antioxidant properties. The nutritional value of radish leaves far exceeded the corresponding value for petioles. Leaves presented higher content of total polyphenols and total flavonoids than petioles. Total phenolic contents of leaves (6.54mg/g) were almost two times higher than for prtioles, while total flavonoid levels (5.13mg/g) were nine times higher. The obtained antioxidant results showed that the leaves exhibited the higher radical scavenging capacities for DPPH, ABTS, the scavenging activity for free radicals was 47 times and 16 times than that in petioles, respectively. And Fe chelation ability was also about 2 times stronger than that of petiole as well as the reduction ability. This study provided a theoretical basis for the development of radish leaf in flavoring