【摘要】 用90%的乙醇提取桔皮中的黄酮类化合物,通过DPPH法研究四种食品防腐剂在不同浓度和温度下对桔皮黄酮类化合物清除自由基能力的影响。结果表明,在温度40℃时,0.1%山梨酸、0.1%苯甲酸可以提高桔皮黄酮类化合物清除自由基的能力;0.1%丙酸钠、0.06%对羟基苯甲酸乙酯使桔皮黄酮类化合物清除自由基的能力下降。在温度60℃时,0.1%山梨酸、0.1%苯甲酸、0.06%对羟基苯甲酸乙酯使桔皮黄酮类化合物清除自由基的能力下降。0.1%丙酸钠对桔皮黄酮类化合物清除自由基能力的影响与温度没有关系。更多还原

【Abstract】 Flavonoids from orange peel were extracted with 90% alcohol. Effect of four food preservatives on ability in flavonoids from orange peel elimination radical was studied by DPPH method when their concentration and temperature are different. The result showed that when temperature is 40 ℃,0.1% sorbistat and 0.1%benzoic acid can improve ability for elimination radical of flavonoids from orange peel,0.1% sodium propionate and 0.06% ethyl–4–hydroxybenzoate can reduce ability for elimination radical of flavonoids from orange peel. 0.1% sorbistat and 0.1%benzoic acid and 0.06% ethyl–4–hydroxybenzoate can reduce ability for elimination radical of flavonoids from orange peel when temperature is 60 ℃. Effect of 0.1% sodium propionate on ability in flavonoids from orange peel elimination radical has no relation with temperature.更多还原