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| 摘要: |
| 从苦荞叶中提取抗氧化性物质,用光度法测定提取物中总黄酮的含量及对羟自由基(·OH)和超氧阴离子(O-2·)的清除作用,并采用碘量法研究了苦荞叶提取物对脂质过氧化的抑制作用及与其他物质的协同作用。结果表明,苦荞叶中总黄酮含量为 57 g/kg;苦荞叶提取物具有很强的抗氧化活性,可有效延缓油脂脂质过氧化反应;随着苦荞叶提取物添加量的增加,抗氧化作用增强,最有效的添加量为 2 g/kg;VC、VE和柠檬酸对苦荞叶提取物有一定的协同作用,增效次序为VC＞VE＞柠檬酸;苦荞叶提取物对羟自由基和超氧阴离子均有较强的清除能力。 |
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| Study on antioxidation of extrations from tartary buckwheat leaves and its synergy |
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| Abstract: |
| The total flavone in antioxidant substance extracted from leaves of tartary buckwheat and its scaveninging function to ·OH and O-2· were determined by photometry and the inhibitory action to Lipin peroxidation and its synergy with other substances were studied by iodimetry in the experiment.The results showed that the content of total flavone in tartary buckwheat amounted to 57 g/kg;the extraction had powerful antioxidation and could delay the peroxidization of oil lipid significantly;with concentration increase of the extraction,the antioxidation was strengthened consequently,and the ideal addition would be 2 g/kg;VC,VE and citric acid were synergetic to the extraction of leaves of tartary buckwheat and the sequence of synergy was VC＞VE＞Lemon.Extractions from tartary buckwheat leaves have effective scavenging power to ·OH and O2. |
| Key words: leaves of tartary buckwheat flavone antoxidation synergy |
