食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
6期
82-85
,共4页
荞麦%水提取液%抗氧化%自由基
蕎麥%水提取液%抗氧化%自由基
교맥%수제취액%항양화%자유기
buckwheat%water extracts%antioxidant activity%free radical
为更好开发利用荞麦资源，研究其水浸提液的抗氧化活性。用试剂盒对荞麦水提液进行体外清除·OH、O2-·及DHHP自由基研究，结果表明，荞麦中含有较为丰富的酚类、黄酮等抗氧化成分，它们的总还原能力平均超过2800 U/mL，对·OH、O2-·及DHHP自由基都有较强的清除作用，但存在明显的品种和产地差别。苦荞水提液清除·OH和O2-·的能力显著高于甜荞。
為更好開髮利用蕎麥資源，研究其水浸提液的抗氧化活性。用試劑盒對蕎麥水提液進行體外清除·OH、O2-·及DHHP自由基研究，結果錶明，蕎麥中含有較為豐富的酚類、黃酮等抗氧化成分，它們的總還原能力平均超過2800 U/mL，對·OH、O2-·及DHHP自由基都有較彊的清除作用，但存在明顯的品種和產地差彆。苦蕎水提液清除·OH和O2-·的能力顯著高于甜蕎。
위경호개발이용교맥자원，연구기수침제액적항양화활성。용시제합대교맥수제액진행체외청제·OH、O2-·급DHHP자유기연구，결과표명，교맥중함유교위봉부적분류、황동등항양화성분，타문적총환원능력평균초과2800 U/mL，대·OH、O2-·급DHHP자유기도유교강적청제작용，단존재명현적품충화산지차별。고교수제액청제·OH화O2-·적능력현저고우첨교。
In order to exploiture of buckwheat resource , a study of antioxidant activity in vitro of water extracts from buckwheat was made. This text used Antioxidant Kit to measure the scavenging activities of water extracts from buckwheat to hydroxyl radical(·OH), oxygen free radical(O2-·)and DHHP radical. The result expressed there were rich in phenolics and flavonoids. Reducing power of water extracts from buckwheat was more than 2 800 U/mL. The strong scavenging free radical activity was found in extracts. There were significant differences among varieties and habitat.
