烹调压力对花椒中黄酮浸出及抗氧化活性的影响

摘要

Use water as solvent, the extracted flavonoids content and its capacity of DPPH scavenging rate have been detected at ordinary pressure and cooking pressure, in order to investigate the flavonoids leaching from Zanthoxylum bungeanum Maxim.and the effect of its antioxidant activity.The results show that the content of flavonoids in water extraction liquid of Zanthoxylum bungeanum Maxim.is 1.54,1.60 mg/mL respectively at ordinary pressure and cooking pressure, and there is no significant difference between these two (P>0.05).The IC50 of DPPH· scavenging rate for flavonoids in water extraction liquid of Zanthoxylum bungengum Maxim.is 0.033,0.040 mg/mL respectively at ordinary pressure and cooking pressure, and there are significant differences between these two (P0.05).常压与高压烹调压力下,花椒水提液黄酮清除DPPH·的IC50分别为0.033,0.040 mg/mL,二者有显著性差异(P<0.05).表明烹调压力对花椒中黄酮浸出影响不大,但对花椒黄酮的抗氧化活性影响较大.