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食品研究与开发:2025,46(16):89-94
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不同玫瑰纯露抗氧化活性分析
(吕梁学院 生物与食品工程系,山西 吕梁 033000)
Study on Antioxidant Activity of Different Rose Hydrosols
(Department of Biological and Food Engineering,Lyuliang University,Lvliang 033000,Shanxi,China)
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投稿时间:2025-03-30    
中文摘要: 为研究不同品种玫瑰纯露的抗氧化活性,以5种玫瑰花瓣为试验材料,对不同玫瑰纯露的总酚含量、总黄酮含量进行测定并进行抗氧化活性测定。结果显示:丰花一号玫瑰纯露的抗氧化活性较强,紫枝玫瑰纯露次之,滇红玫瑰纯露抗氧化活性相对较弱。丰花一号玫瑰纯露DPPH自由基清除率和ABTS+自由基清除率最高,分别为72.42%和83.85%,铁离子抗氧化能力(ferric ion reducing antioxidant power,FRAP)最高,总黄酮含量也最高;紫枝玫瑰纯露羟自由基清除率最高,为68.65%,总酚含量最高。2种抗氧化物质和4种抗氧化指标之间均存在着正相关关系,总酚含量和总黄酮含量对清除自由基、抗氧化能力有重要影响。
中文关键词: 玫瑰纯露  总酚  总黄酮  抗氧化  相关性
Abstract:To study the antioxidant activity of different varieties of rose hydrosols. Five kinds of rose petals were used as experimental materials,and the content of total phenols,total flavonoids,and antioxidant activity of different rose hydrosols were measured. The results showed that the antioxidant activity of rose hydrosol of variety ′Fenghua 1′ was the strongest,followed by ′Zizhi′,and the antioxidant activity of ′Dianhong′ rose hydrosol was relatively weak. The DPPH free radical scavenging rate and ABTS+ free scavenging rate of rose hydrosol of variety ′Fenghua 1′ were the highest,72.42% and 83.85%,respectively,and the FRAP reducing power value was the highest;the content of total flavonoids was also the highest;the hydroxyl free radical scavenging rate of ′Zizhi′ rose hydrosol was the highest,68.65%,and the content of total phenols was the highest.There was a positive correlation between the two kinds of antioxidant substances and the four kinds of antioxidant indexes,and total phenols and total flavonoids played an important role in scavenging free radicals and achieving antioxidation.
文章编号:202516012     中图分类号:    文献标志码:
基金项目:吕梁市重点研发项目(2023SHFZ33)
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