山楂叶·果和籽提取液抗氧化性研究

山楂叶·果和籽提取液抗氧化性研究

林春梅

【期刊名称】《安徽农业科学》 【年(卷),期】2011(039)027

【摘要】[目的]研究山楂叶、果和籽提取液及其与BHT协同的抗氧化能力,为天然抗氧化剂的研发提供参考.[方法]以70％乙醇提取山楂叶、果和籽中的黄酮类物质,采用分光光度法测定其含量,并对其抗氧化性进行了研究.[结果]山楂叶、果和籽提取液中总黄酮的含量分别为0.911、0.752、0.267 mg/ml,总黄酮含量高其抗氧化能力也高,山楂叶、果和籽提取液抗氧化能力高于同浓度的BHT,与同浓度BHT配合使用抗氧化能力表现正协同性.[结论]山楂叶、果和籽提取液均可作为一种抗氧化食品添加剂进行开发和利用.%[Objective]The purpose was to study the extracting solution in hawthorn leave, fruits and seed and its antioxidation ability coop erated with BHT so as to provide some reference for the research and development of the natural antioxidant. [ Method] The flavonids sub stances in hawthorn leave, fruits and seed were extracted by 70% ethanol, determined by using the speetrophotometry and its antioxidation was studied. [Result] The total flavonoids contents in the hawthorn leave, fruits and seed were 0.911 , 0.752 and 0.267 mg/ml and the higher the total flavonoids content was, the higher its antioxidation ability was. The antioxidation ability of the extracting solution in the hawthorn leave, fruits and seed was higher than BHT at same concn. When it combined together with BHT for use, .