生姜多糖抗氧化性及组分研究.pdfVIP

Ch ina Food A dd itives 马利华, 秦卫东 ( , 221008) : , OH DPPH ; : , OHDPPH IC 050 3m g mL00272m g mL; , : 50 = 7 20 12 7 6, - , : : ; ; ; : T S2023 : A : 1006- 25 13( 20 10) 03- 0 113- 06 Study on the ant iox idant and monosaccharide compos ition of z ing iber off ic ina le roscoe MA Lihua, QINW eidong ( Food Eng ineering Co llege of Xuzhou Inst itute, X uzhou 221008) Abstract: T he antiox idant and m onosaccharide com position of Z ing iber o ff icina le Rosco e w as stud ied u sing th in- layer chrom atography. T he anti- ox idativ e activity of the OH and the DPPH of Z ing iber offic inale R osco e w ere discussed; and the in fluence of different hydro lysis cond itions, mobile phases, and co lorations on th in- layer chrom atography w ere a lso investigated. T he result show ed that the po ly sacchar ides o f Z ing iber o ff icina le R oscoe had h igher anti- ox ida tive ac tiv ity; the anti- ox idative activ ity o f theOH and DPPH w ere IC50 050 3m g mL and IC50 00272mg mL respective ly; 1 2 3 4 the strongest hydro lysis- acid w as H