[1]李蜀眉,盛显良.食品添加剂对猫眼豆黄酮类化合物抗氧化活性的影响[J].中国调味品,2019,(05):9-11.
　The effect of food additives on antioxidation activity of flavonoids phaseolus coccineus L[J].CHINA CONDIMENT,2019,(05):9-11.
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食品添加剂对猫眼豆黄酮类化合物抗氧化活性的影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年05期
页码:
9-11
栏目:
出版日期:
2019-05-20

文章信息/Info

Title:
The effect of food additives on antioxidation activity of flavonoids phaseolus coccineus L
作者:
李蜀眉; 盛显良
文献标志码:
A
摘要:
通过正交实验提取猫眼豆黄酮类化合物，最佳提取条件是：料液比为1:25(g/mL)，乙醇浓度为60%(体积分数)，温度为20℃。用DPPH法研究常用防腐剂、酸味剂、凝固剂、调味剂对猫眼豆黄酮类化合物抗氧化活性的影响。结果表明：苯甲酸、山梨酸、氯化钠可增强猫眼豆黄酮类化合物的抗氧化活性，乙酸、柠檬酸、硫酸钙、氯化钙、氯化镁、谷氨酸钠、蔗糖可降低猫眼豆黄酮类化合物的抗氧化活性，丙酸钠和乳酸对其抗氧化活性基本没有影响。
Abstract:
The extraction of flavonoids from phaseolus coccineus L. were obtained by orthogonal experiments. The optimum extraction conditions: solid-liquid ratio is 1:25(g/mL), extraction agent is 60% alcohol (v/v), extracting temperature is 20 ℃. Effect of commonly used preservatives, acidifiers, coagulatory and flavoring agent on antioxidation activity of flavonoids from phaseolus coccineus L. was studied by DPPH method. The result showed that benzoic acid, sorbic acid, sodium chloride can enhance antioxidation ability of flavonoids from phaseolus coccineus L., acetic acid, citric acid, calcium sulfate, calcium chloride, magnesium chloride, monosodium glutamate, sucrose can reduce antioxidation ability of flavonoids from phaseolus coccineus L., sodium propionate and lactate has no infulence on antioxidation ability of flavonoids from phaseolus coccineus L. .
更新日期/Last Update: 2019-09-11