彭青,卢云浩,何强

• 1:四川大学轻工科学与工程学院

摘要(Abstract)：

采用水提法和醇提法对花椒和辣椒的活性物质进行提取,考察了花椒和辣椒单独和联合使用对亚硝酸盐(NO_2~-·)、DPPH·和ABTS~+·的清除作用,并采用Chou-Talalay联合指数法评价其协同效果。结果显示:在NO_2~-·、DPPH·、ABTS~+·清除体系中,花椒-辣椒联合水提物和醇提物的IC_(50)值分别为308.41,224.56,54.44,33.93,346.56,200.36μg/mL,显著低于花椒和辣椒单独使用的IC_(50)值。联合指数(CI)表明,清除率从20%到95%,花椒-辣椒水提物和醇提物的CI值均小于1;等效应图说明联合使用花椒和辣椒提取物使用剂量降低;剂量减少指数对数(log DRI)分析表明,清除率从5%到95%,花椒和辣椒提取物单独使用时的log DRI均大于0,上述结果表明花椒和辣椒在同时使用时,对NO_2~-·、DPPH·和ABTS~+·等具有明显的协同清除作用。研究结果为花椒和辣椒在食品加工及餐饮中的合理使用提供了参考。

关键词(KeyWords)： 花椒;辣椒;提取物;抗氧化;协同

Abstract:

Keywords:

基金项目(Foundation): 四川省重点研发项目(2019YFN0172,2020YFN0151)

作者(Author): 彭青,卢云浩,何强

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