牛欣欣,何强,赵志峰,祝瑞雪,何学云,谷学权,闫志农

• 1:四川大学轻纺与食品学院
• 2:四川五丰黎红食品有限公司
• 3:四川省农业厅农产品质量安全中心

摘要(Abstract)：

以成熟汉源红花椒果实为研究对象,测定了其总酚和总黄酮的含量,并采用2,2′-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(ABTS)和1,1-二苯基-2-三硝基苯肼基(DPPH),以及还原能力法对红花椒果实的抗氧化活性进行了评价。结果表明:汉源红花椒果实中酚类和黄酮类物质的含量分别为:(29.47±0.27)mg没食子酸/g和(59.55±0.9)mg芦丁/g,其甲醇提取物具有明显的抗氧化能力,清除DPPH和ABTS的EC50分别为(13.84±0.24)μg/mL和(7.42±0.84)μg/mL。同时在10~50μg/mL浓度范围内表现出较好的还原能力。

关键词(KeyWords)： 红花椒;果实;总酚;总黄酮;抗氧化活性

Abstract:

Keywords:

基金项目(Foundation): 四川省科技厅项目(2012NZ0023)

作者(Author): 牛欣欣,何强,赵志峰,祝瑞雪,何学云,谷学权,闫志农

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