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目的探讨荔枝不同部位的体外抗氧化活性。方法采用单因素分析方法优选提取荔枝的合适的乙醇浓度;采用氧化时间法、超氧阴离子清除法、总还原力法评价荔枝的体外抗氧化活性。结果荔枝的花、核、肉在50%乙醇中氧化时间最短,叶、根、壳在80%乙醇中氧化时间最短;荔枝的叶、花、根、壳、核、肉氧化时间分别为5.18、4.59、7.39、11.46、6.23、19.21 s/g;超氧阴离子清除率分别为0.88%、33.63%、36.55%、54.97%、52.63%、77.19%;与铁氰化钾反应后的光密度分别为0.509、0.5220、.408、0.270、0.3450、.268。结论 50%乙醇适宜作为提取荔枝抗氧化成分的溶剂。荔枝的叶、花、根、壳、核均具有较强的还原高锰酸钾和铁氰化钾活性,荔枝的花、根、壳、核、肉清除超氧阴离子的作用较强。
Objective To investigate the antioxidant activity of different parts of litchi in vitro. Methods The optimal ethanol concentration of litchi was extracted by univariate analysis. The antioxidant activity of litchi was evaluated by oxidation time, superoxide anion scavenging and total reducing power. Results The flower, kernel and meat of litchi had the shortest oxidation time in 50% ethanol and the oxidation time of leaf, root and shell in 80% ethanol was the shortest. The oxidation time of leaf, flower, root, shell, nucleus and meat of litchi was 5.18, 4.59,7.39,11.46,6.23 and 19.21 s / g respectively. The superoxide anion scavenging rates were 0.88%, 33.63%, 36.55%, 54.97%, 52.63% and 77.19%, respectively. The optical densities after reaction with potassium ferricyanide were 0.509, 0.5220, .408, 0.270, 0.3450, .268. Conclusions 50% ethanol is suitable as a solvent for extracting antioxidant components of litchi. Litchi leaves, flowers, roots, shells, nuclei have a strong reduction of potassium permanganate and potassium ferricyanide activity, litchi flowers, roots, shells, nuclei, meat removal of superoxide anion stronger role.