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以水、三氯甲烷、乙酸乙酯、正丁醇为溶剂对薄荷进行提取,得四种提取物。采用DPPH法(二苯代苦味肼基自由基,1,1-diphenyl-2-picryhydrazyl)对各提取物进行自由基消除实验。实验结果表明,不同薄荷提取物对自由基的消除能力有较大的差异。同一浓度不同溶剂的提取物,对自由基的消除能力顺序为正丁醇>乙酸乙酯>水>三氯甲烷,不同浓度同一溶剂的提取物,对自由基消除能力先是随着浓度的加大而增大,然后趋于平缓。
With water, chloroform, ethyl acetate, n-butanol as a solvent mint extraction, were four extracts. The DPPH method (1,1-diphenyl-2-picryhydrazyl) was used to eliminate free radical in each extract. The experimental results show that different peppermint extract on the elimination ability of free radicals are quite different. The same concentration of different solvents extract, the elimination of free radicals in the order of n-butanol> ethyl acetate> water> chloroform, different concentrations of the same solvent extract, the ability to eliminate free radicals as the concentration increases Increases, then tends to be flat.