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本文采用热烫、不同添加剂等不同预处理方法处理牛蒡,并提取牛蒡多酚物质;采用电子顺磁共振技术(EPR)分别检测不同浓度牛蒡多酚对·DPPH自由基的清除作用。结果表明:VC浸泡处理后牛蒡多酚提取率最高;牛蒡多酚清除·DPPH自由基的能力在56μg/mL为10.14%,在336μg/mL为88.32%,且存在明显的牛蒡多酚浓度与清除效用线性关系,其半数清除率EC50为202μg/mL。VC浸泡处理后的牛蒡多酚在一定浓度范围内具显著清除·DPPH自由基作用,EPR检测自由基方法快速、灵敏。
In this paper, burdock was treated with different pretreatment methods, such as blanching and different additives, and extracts of burdock polyphenols. Electrophoresis was used to detect the scavenging effects of burdock polyphenols on · DPPH free radicals. The results showed that the extraction rate of burdock polyphenols was the highest after VC soaking. The ability of burdock polyphenol to scavenge DPPH was 10.14% at 56μg / mL and 88.32% at 336μg / mL, and the apparent burdock polyphenol concentration and clearance The linear relationship between the utility, the EC50 half the clearance rate of 202μg / mL. After soaked in VC, the burdock polyphenols were significantly scavenged within the range of DPPH free radical. The method of EPR for detecting free radicals was rapid and sensitive.