文献类型：期刊文献

中文题名：芹菜苷体外活性的研究

英文题名：Study on Activities in vitro of Apiin

作者：贾佳[1,2];谢静莉[1];许学书[1]

机构：[1]华东理工大学生物反应器工程国家重点实验室,上海200237;[2]山东丝绸纺织职业学院,山东淄博255300

年份：2008

卷号：29

期号：12

起止页码：99

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD;;Scopus;北大核心:【北大核心2004】；CSCD:【CSCD2011_2012】；

语种：中文

中文关键词：芹菜叶;芹菜苷;亚硝基;亚铁离子;油脂自由基

外文关键词：leaf ofApium graveolens L. vat. dulce; apiin; nitrite; ferrous; lipid free radicals

摘要：芹菜叶富含黄酮类物质,通过浸提、硅胶柱层析、重结晶得到精提物。经HPLC-ESI-MS鉴定,其中主要成分为芹菜苷,纯度达93.22%。芹菜苷具有强抗氧化性,总抗氧化活性为1.1 U/μg;能够有效清除亚硝基(SC2516.53μg/ml);螯合亚铁离子(SC50 8.53μg/ml);能够增强油脂稳定性,抑制油脂自由基,对豆油和猪油的保护因子分别为2.13、2.14。
Leaf ofApium graveolens L. var. dulce is rich in flavonoids. The refined extract was obtained by means of successive extraction, silica gel column chromatography and recrystallization. According to identification results with HPLC-ESI-MS, the refined extract mainly consists of apiin with 93 % of purity. The total antioxidant activity of the refined extract is 1.1 U/μg, SC25 （the quarter-maximal scavenging concentration） for scavenging nitrite is 16.53 μg/ml and SC50 （the half-maximal scavenging concentration） for scavenging ferrous is 8.53 μg/ml. Moreover, it can enhance the stability of lipids and inhibit lipid flee radicals, and the protection factors （PFs） to bean oil and lard are 2.13 and 2.14, separately.