Study on the Antiozidant Ability and Safety of Products from Transformation of Flavones of Buckwheat
By studying the Antioxidant capability and safety of the products from transformation of Flavones of Buckwheat, we discovered that from different kinds of hydrolysis such as enzyme hydrolysis and hydrolysis under high pressure, the products are different. Their Antioxidant capability is different. The main products from the former reaction is Isoquercitrin(95.6%) and that from the later reaction is Quercetin(92.3%).We can get Rutin, Isoquercitrin and Quercetin. The (DFRQA)DPPH free radical quenching activity and antioxidant ability of the products is different(Quercetin>Isoquercitroside>Rutin). After transformation, the DFRQA and antioxidant ability of Flavones of Buckwheat have increased by 44.0%, 78.9% repectively, LD50 of acute toxicity was larger than 16.0g/kg, so they were innoxious.
Flavones of Buckwheat Transformation technology Antiozidant ability Safety
Shan Fang Guixing Ren Junsheng Bian Hongmei Li Yunlong Li Junjun Hu Rufa Lin
Institute of Comprehensive Utilization of Agricultural Products, Shanxi Academy of Agricultural Scie The Research Center of Rained Crops Engineering and Technology of Shanxi Academy of Agricultural Sci The Research Center of Rained Crops Engineering and Technology of Shanxi Academy of Agricultural Sci
国际会议
The 10th International Symposium on Buckwheat(第十届国际荞麦会议)
陕西杨凌
英文
539-544
2007-08-14（万方平台首次上网日期，不代表论文的发表时间）