[1]单恬恬,王丽梅,范艳慧,等.14种香辛料提取物的多酚、黄酮含量及抗氧化活性比较研究[J].中国调味品,2019,(04):80-83.
　Comparative Study on Polyphenols, Flavonoids and Antioxidant Activities of 14 Spice Extracts[J].CHINA CONDIMENT,2019,(04):80-83.
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14种香辛料提取物的多酚、黄酮含量及抗氧化活性比较研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年04期
页码:
80-83
栏目:
出版日期:
2019-04-20

文章信息/Info

Title:
Comparative Study on Polyphenols, Flavonoids and Antioxidant Activities of 14 Spice Extracts
作者:
单恬恬; 王丽梅; 范艳慧; 徐筱莹; 王宏勋
文献标志码:
A
摘要:
应用福林酚比色法以及铝盐显色法对14种香辛料水提物以及醇提物中多酚、黄酮含量进行测定，采用DPPH法以及邻苯三酚自氧化法测定其抗氧化能力并进行相关性分析。结果显示：香辛料提取物中多酚、黄酮含量与抗氧化性具有一定的相关性，其中DPPH清除率与黄酮最为相关（r2=0.855**），超氧阴离子自由基清除率与多酚最为相关（r2=0.882**）。14种香辛料中，抗氧化能力最强的为丁香，其次为桂皮、花椒，以上三种香料黄酮、多酚含量也相对较高。
Abstract:
The total phenolic content of aqueous extracts and alcohol extracts of 14 spices were estimated by the AlCl 3 colorimetric method and Folin ’s reagent, DPPH radical scavenging assay and O2·- radical scavenging assay were used to estimate the antioxidant capacity, respectively,their correlations were analyzed.Results demonstrated that the content of total phenolics and total flavonoids in spice extracts had a certain correlation with antioxidant activity. DPPH radical scavenging rate was most related with the total flavonoids (r 2=0.855**)and O2·- radical scavenging rate was most related with the total phenolics （r2=0.882**). Among the 14 kinds of spices, the cloves have the highest antioxidant activity, followed by cinnamon and pepper. The three spices above have relatively high total flavonoids and total phenols
更新日期/Last Update: 2019-09-03