【摘要】 胡椒是世界重要香料之一,具有很多医疗保健价值,为了深入开发以胡椒为原料的功能食品,本文采用DPPH·清除能力与多酚含量测定方法,比较了胡椒果和胡椒叶抗氧化能力。结果表明,胡椒叶的水和丙酮提取物的DPPH·清除能力和多酚含量都高于胡椒果鲜、黑胡椒和白胡椒;就抗氧化活性而言,胡椒叶和胡椒果均较适合开发抗氧化类功能食品,但胡椒果一般用来加工胡椒粉等产品,因此采用胡椒叶提取抗氧化活性成分更具现实意义。更多还原

【Abstract】 Piper Nigrum Linnr is one of the important spices in the world,with a lot of the value of health care. In order to develop the functional foods of Piper Nigrum L,the free radical scavenging activity and the total polyphenolic content of the pepper fruit and pepper leaf were evaluated from the extract of water and acetone. The results showed that the capacity and polyphenol content of pepper leaf were higher than fresh pepper fruit,black pepper and white pepper. As far as the antioxidant activity of pepper leaf and pepper fruit are concerned,they were suitable for developong antioxidant functional food,however,the pepper fruit could be used to processing pepper power and other products, so it may be more realistic to extract antioxidant components from the pepper leaf.更多还原