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Position: Home > Articles > Study on antioxidant activities of pectin from Hong Guo Ginseng Science and Technology of Food Industry 2015,36 (4) 143-145+150

红果参果胶提取物的抗氧化作用研究

作  者：
陈莉华;王晓静;肖琴;莫宇婷
单  位：
吉首大学化学化工学院
关键词：
红果参;果胶;抗氧化活性
摘  要：
酸提醇沉超声辅助提取并纯化红果参中的果胶,以VC为对照,研究了果胶提取物对·OH、O2-·的清除能力、对Fe3+的还原作用以及对油脂氧化体系的抑制效果。结果表明:当质量浓度为0.6g/L时,红果参果胶提取物对·OH、O2-·的清除率分别为40.53%和26.02%,还原Fe3+产生的吸光值为0.51,对植物油和动物油的保护率分别为96.83%和39.22%,其抗氧化性均在一定浓度范围呈剂量正相关效应。
译  名：
Study on antioxidant activities of pectin from Hong Guo Ginseng
作  者：
CHEN Li-hua;WANG Xiao-jing;XIAO Qin;MO Yu-ting;College of Chemistry and Chemical Engineering,Jishou University;Key Laboratory of Plant Resource Conservation and Utilization,Jishou University;
关键词：
Hong Guo Ginseng;;pectin;;antioxidant activity
摘  要：
Pectin was extracted and purified by acid-extraction and ethanol precipitation ultrasonic assistance from Hong Guo Ginseng. With the same concentration of ascorbic acid( VC) as the control, the antioxidant activities of pectin extracts was investigated by testing scavenging effects of ·OH,O2-·,reduction to Fe3+and against the peroxidation of oil and fats. The results showed that at the same pectin concentration of 0.6g/L,the scavenging rate to ·OH,O2-· was 40.53% and 26.02%,adsorption value was 0.51 by reducting Fe3 +,and the protect rate to oil and fat was 96.83% 39.22%,respectively. Furthermore,the antioxidant activity was increased with pectin concentration increasing.

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