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荞麦提取物抗氧化活性研究
引用本文:何永艳,冯佰利,邓涛,安守强,高金锋,柴岩. 荞麦提取物抗氧化活性研究[J]. 西北农业学报, 2007, 16(6): 76-79,84
作者姓名:何永艳  冯佰利  邓涛  安守强  高金锋  柴岩
作者单位:1. 西北农林科技大学农学院,陕西杨凌,712100
2. 西北农林科技大学园艺学院,陕西杨凌,712100
基金项目:国家科技支撑计划养麦高效利用技术集成与产业化示范项目;陕西省科技攻关项目;西北农林科技大学育种专项资助
摘    要:以不同生育时期的甜荞和苦荞乙醇提取物为研究对象,在测定其提取物中总酚和总黄酮含量的基础上,利用体外法研究了荞麦提取物的总抗氧化性及对羟基自由基的清除作用。结果表明,参试品种总酚和总黄酮含量在整个生育期变化趋势一致,呈先升高后降低的变化趋势,在盛花期达到最高,苦荞含量高于甜荞,达0.05显著水平;两品种的乙醇提取物均有显著的抗氧化性,与甜荞相比,苦荞的总抗氧化活性以盛花期最强,羟基自由基的清除作用也最强,清除率达57.1%;回归分析表明,荞麦的总酚含量与总抗氧化性及对羟基自由基的清除率呈线性相关,相关系数可达0.90以上。

关 键 词:养麦提取物  总多酚  总黄酮  抗氧化性
文章编号:1004-1389(2007)06-0076-04
收稿时间:2007-06-07
修稿时间:2007-07-11

Antioxidant Activity of Ethanol Extracts of Different Buckwheat
HE Yong-yan,FENG Bai-li,DENG Tao,AN Shou-qiang,GAO Jin-feng and CHAI Yan. Antioxidant Activity of Ethanol Extracts of Different Buckwheat[J]. Acta Agriculturae Boreali-occidentalis Sinica, 2007, 16(6): 76-79,84
Authors:HE Yong-yan  FENG Bai-li  DENG Tao  AN Shou-qiang  GAO Jin-feng  CHAI Yan
Affiliation:College of Agronomy, Northwest A & F University, Yangling Shaanxi 712100, China;College of Agronomy, Northwest A & F University, Yangling Shaanxi 712100, China;College of Horticulture, Northwest A & F University, Yangling Shaanxi 712100, China;College of Agronomy, Northwest A & F University, Yangling Shaanxi 712100, China;College of Agronomy, Northwest A & F University, Yangling Shaanxi 712100, China;College of Agronomy, Northwest A & F University, Yangling Shaanxi 712100, China
Abstract:The total phenolics and flavonoids and antioxidant capacities along with hydroxyl radical scavenging ability of common buckwheat and tartary buckwheat ethanol extracts in different development stage were examined.The results showed that the total phenolic and the flavonoids contents of common and tartary buckwheat unfolded a similar tendency in their whole growth time,both of which rose then declined and both achieved highest figures in the full-blossoming stage.The contents of the total phenolic and flavonoids of tartary buckwheat was higher than that of common buckwheat and all extracts exhibited good antioxidant activity.In the case of tartary buckwheat,its total antioxidant capacity and hydroxyl radical scavenging ability achieved(57.1%) highest in the full-blossoming stage.Significant and positive linear correlations were found between antioxidant capacities and phenolic contents(R2> 0.90),indicated that phenolics were the dominant antioxidant constituents in the buckwheat.
Keywords:Buckwheat extract   Total phenolic   Total flavonoid   Antioxidant capacity
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