段树成,管桂林,曲珊珊,彭新颜,柳全文,金成武

• 1:鲁东大学食品工程学院
• 2:青岛农业大学食品科学与工程学院

摘要(Abstract)：

文章研究了萝卜缨叶片和叶柄的总多酚、总黄酮含量和抗氧化活性。结果表明萝卜缨叶片的营养价值远远超过叶柄,叶片中总多酚和总黄酮含量较高,总酚含量(6.54mg/g)几乎是叶柄的2倍,而总黄酮含量(5.13mg/g)则是叶柄的9倍之多。抗氧化活性结果表明叶片对DPPH、ABTS自由基的清除能力明显优于叶柄,自由基清除率分别为叶柄的47倍和16倍;铁离子螯合能力以及还原能力也强于叶柄2倍左右。该研究为萝卜缨在调味品中的发展提供了理论依据。

关键词(KeyWords)： 萝卜缨;总酚含量;总黄酮含量;抗氧化活性

Abstract:

Keywords:

基金项目(Foundation): 烟台市重点研发计划项目(2017ZH059,2018XCC047);; 国家级大学生创新创业训练计划项目(201710451586)

作者(Author): 段树成,管桂林,曲珊珊,彭新颜,柳全文,金成武

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