| 黄藤笋和4种常见茎菜抗氧化活性的比较研究(英文) |
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| 引用本文： | 黄世能,黄雪梅,牛国才,张昭其.黄藤笋和4种常见茎菜抗氧化活性的比较研究(英文)[J].世界竹藤通讯,2013,11(3):1-5. |
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| 作者姓名： | 黄世能 黄雪梅 牛国才 张昭其 |
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| 作者单位： | 1. 中国林业科学研究院热带林业研究所 广州510520
2. 华南农业大学园艺学院 广州510642 |
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| 基金项目： | Financial support by the International Tropical Timber Organization (ITT0) (PD 100/01 Rev.3，the Ministry of Science and Technology of China，the Guangzhou Municipal Forestry Administration |
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| 摘 要： | 以纯水和100%乙醇作为提取溶剂,采用超声波和50℃水浴萃取法获得了黄藤笋和4种常见茎类蔬菜(芦笋、茭白、莴笋和甜麻竹)的提取液,并通过DPPH法测定了这些提取液的总抗氧化活性(DPPH自由基清除率)。结果表明:黄藤笋提取液的抗氧化活性最强,其次是芦笋,甜麻竹提取液的抗氧化活性最低。黄藤笋、芦笋和莴笋乙醇提取液的抗氧化活性高于水提取液的抗氧化活性,而茭白和甜麻竹则相反。除甜麻竹外,其余4种茎菜提取液的抗氧化活性不因萃取方法的不同而有显著差异。研究还表明,黄藤笋提取液在稀释到3200倍时,DPPH自由基清除率仍有0.33%,而其他4种常见茎菜在稀释2～10倍后已丧失自由基清除能力。研究表明,黄藤笋作为保健品的添加剂具有很高的潜在利用价值。
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| 关 键 词： | 黄藤笋 抗氧化活性 自由基清除能力 茎类蔬菜 |
Comparison of Antioxidant Activities of Fresh Shoots of Daemonorops margaritae Beccari with Four Common Stem Vegetables |
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| Huang Shineng
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Huang Xuemei
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Niu Guocai
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Zhang Zhaoqi.Comparison of Antioxidant Activities of Fresh Shoots of Daemonorops margaritae Beccari with Four Common Stem Vegetables[J].World Bamboo and Rattan,2013,11(3):1-5. |
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| Authors: | Huang Shineng Huang Xuemei Niu Guocai Zhang Zhaoqi |
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| Institution: | 1 Research Institute of Tropical Forestry, Chinese Academy of Forestry, Guangzhou 510520, P.R. China 2 College of Horticulture, SouthChina Agricultural University, Guangzhou 510620, P.R. China) |
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| Abstract: | The total antioxidant activities of water- and ethanol-extracts of the fresh shoots of Daemonorops margaritae Beccari and four common stem vegetables （Asparagus officinalis L., Lactuca sativa L. ar. crispa L., Zizania caduciflora Turcz and Dendrocalamus latiflorus Munro） were determined by the stable free radical 1,1-biphenyl-2-picrylhydrazyl （DPPH） assay with employment of ultrasonic wave and 50 ~C water bath extraction techniques. Results showed that among the five test vegetables, extracts of fresh D. margaritae shoots had the highest antioxidant activity, followed by A. offcinalis. D. latiflorus generally had the lowest antioxidant activity. Ethanol extracts of D. margaritae, A. officinalis and L. sativa had significantly higher antioxidant activity than water extracts, while water extracts ofD. latiflorus and Z. caduciflora had significantly higher antioxidant activity than ethanol extracts. Ultrasonic wave and 50 ℃ water bath extraction techniques produced no significant difference in antioxidant activity for the five test vegetables, except D. latiflorus in water extracts. Determination of antioxidant activities of the five test extracts with different concentrations showed that the DPPH radical-scavenging percentage of D. margaritae was 0.33% at 3 200 dilutions, while the others reached zero （0） after 2 to 10 dilutions. These results indicated that fresh D. margaritae shoots show promising potential as an additive in the production of healthcare products. |
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| Keywords: | Daemonorops margaritae Beccari antioxidant activity free radical stem vegetable |
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