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目的:研究不同品种山药及其不同加工方式制品体外抗氧化作用。方法:选用铁杆山药、佛掌山药及淮山药为原料,采用微波及干燥法制得山药产品,分别测定山药水提物及制品体外总还原能力、·OH抑制率及DPPH·清除率。结果:不同品种山药水提物及制品体外抗氧化能力具有一定的差异。其中,淮山药水提物总还原能力、·OH抑制率、DPPH·抑制率活性最高。加工后制品的抗氧化活性有所下降,通过烫漂后干燥的山药片下降程度比微波熟化的山药块高,其中以淮山药片的活性下降最大。结论:山药水提物在体外具有一定的抗氧化作用,经过加工后的山药制品,其抗氧化作用下降。
Objective: To study the anti-oxidative effects of different varieties of yam and its different processing methods in vitro. Methods: Radix Yam, Radix Forsythiae and Huaiyama were used as raw materials. The yam products were prepared by microwave and drying methods. The total in vitro reducibility, DPPH · elimination rate and DPPH · eradication rate were determined respectively. Results: The antioxidant capacity of different varieties of yam extracts and products in vitro has certain differences. Among them, the total reductive capacity of yam extract, · OH inhibition rate, DPPH · inhibition rate of the highest. After treatment, the antioxidant activity of the product decreased, the degree of desiccation decreased after the blanching, and the degree of decline of the yam tablet was higher than that of the microwave-cured yam tablet. Conclusion: The aqueous extract of Chinese yam has a certain anti-oxidant effect in vitro. After processed yam products, its anti-oxidant effect decreases.