期刊论文

Comparative Study on Polyphenols,Flavonoids and Antioxidant Activities of 14 Spices'Extracts

中文

中国调味品

1000-9973

2019

44

4

80-83,88

10.3969/j.issn.1000-9973.2019.04.017

国家重点研发计划项目(2018YFD0400603).

本校为第一机构

应用福林酚比色法和铝盐显色法对14种香辛料水提物以及醇提物中的多酚、黄酮含量进行测定,采用DPPH·法和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(r^2=0.855),超氧阴离子自由基清除率与多酚最为相关(r^2=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3种香辛料的黄酮、多酚含量也相对较高。

The content of polyphenols and flavonoids in aqueous extracts and alcohol extracts of 14 spices is estimated by AlCl 3 colorimetry and Folin-Ciocalteu colorimetry,DPPH radical scavenging assay and O 2-·radical scavenging assay are used to estimate the antioxidant activity respectively,and their correlations are analyzed.The results show that the content of polyphenols and flavonoids in spices'extracts has a certain correlation with the antioxidant activity.DPPH radical scavenging rate is the most related with the total flavonoids(r^2=0.855)and...