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分别采用发酵、蒸煮、烘烤等加工方式处理板栗雄花序,提取其中的黄酮类化合物,测定不同加工处理方式所提得的板栗雄花序总黄酮总还原力、清除羟自由基(·OH)和DPPH自由基能力的差异。结果表明,加工处理方式对板栗雄花序总黄酮的抗氧化活性有一定的影响。不同加工处理方式对板栗雄花序总黄酮总还原力和清除自由基能力的影响程度不同,但影响顺序一致,其影响大小顺序为:发酵处理、蒸煮处理和烘烤处理。
The male inflorescences of chestnut were treated by fermentation, cooking, baking and other processing methods to extract the flavonoids. The total reducing power of total flavonoids of chestnut and chestnut was determined by different processing methods. The hydroxyl radicals (· OH) and DPPH free radical capacity differences. The results showed that the processing methods had a certain influence on the antioxidant activity of the total flavonoids of chestnut. The effects of different processing methods on the total reducing ability and free radical scavenging ability of the total flavonoids of chestnut male inflorescences were different, but the order of influence was the same, the order of their influence was fermentative treatment, retorting treatment and bake treatment.